Learn2Serve Food Manager
Certification - Notes 2025
complete questions ( frequently
tested) and answers| already
graded A+
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Terms in this set (147)
Thawing food cooked to the requirements of the
can be part of FDA food code
the cooking
process if
Foodborne Salmonella, Shigella, Norovirus, E
Pathogens easily Coli, Hepatits A, Clostridium
transmitted Botulinum
through food
,Salmonella - Can be found on any food item
Cause exposed to animal waste
Salmonella - immediate, develops within 12-72
Infection hours and lasts 4-7 days
Salmonella - food poisoining
Symptoms
avoid cross contamination, maintain
Salmonella -
personal hygiene, clean
Prevention
workspaces, cook foods properly
Pests or human-to-human by
infected feces. Shigella is a bacteria
Shigella - Cause
found in the digestive tract of
humans
Shigella - develops within 2-3 days of
Infection exposure
Shigella - loose, watery stool. Dysentery in
Symptoms severe cases
may spread to others through
Shigella -
contaminated stool up to 4 weeks
Prevention
after symptoms have passed
, food items or water sources
Norovirus -
contaminated with infected feces or
Cause
fluids
Norovirus - sudden onset, 1-2 days, extremely
Infection contagious
Norovirus - gastroenteritis or "stomach flu"
Symptoms
Norovirus - can be infectious three days - two
Prevention weeks after recovery
Poor processing and handling of
food that has been contaminated
E.Coli - Cause (i.e. manure-based fertilizers).
Bacteria found in digestive tract of
humans, most strains harmless.
E. Coli - develops within 3-4 days
Infection
E. Coli - bloody diarrhea, severe cases cause
Symptoms blood problems and kidney failure
proper handling and cooking to safe
E. Coli - temperatures, proper hand washing
Prevention after restroom, proper fruit and veg
washing
Certification - Notes 2025
complete questions ( frequently
tested) and answers| already
graded A+
Save
Terms in this set (147)
Thawing food cooked to the requirements of the
can be part of FDA food code
the cooking
process if
Foodborne Salmonella, Shigella, Norovirus, E
Pathogens easily Coli, Hepatits A, Clostridium
transmitted Botulinum
through food
,Salmonella - Can be found on any food item
Cause exposed to animal waste
Salmonella - immediate, develops within 12-72
Infection hours and lasts 4-7 days
Salmonella - food poisoining
Symptoms
avoid cross contamination, maintain
Salmonella -
personal hygiene, clean
Prevention
workspaces, cook foods properly
Pests or human-to-human by
infected feces. Shigella is a bacteria
Shigella - Cause
found in the digestive tract of
humans
Shigella - develops within 2-3 days of
Infection exposure
Shigella - loose, watery stool. Dysentery in
Symptoms severe cases
may spread to others through
Shigella -
contaminated stool up to 4 weeks
Prevention
after symptoms have passed
, food items or water sources
Norovirus -
contaminated with infected feces or
Cause
fluids
Norovirus - sudden onset, 1-2 days, extremely
Infection contagious
Norovirus - gastroenteritis or "stomach flu"
Symptoms
Norovirus - can be infectious three days - two
Prevention weeks after recovery
Poor processing and handling of
food that has been contaminated
E.Coli - Cause (i.e. manure-based fertilizers).
Bacteria found in digestive tract of
humans, most strains harmless.
E. Coli - develops within 3-4 days
Infection
E. Coli - bloody diarrhea, severe cases cause
Symptoms blood problems and kidney failure
proper handling and cooking to safe
E. Coli - temperatures, proper hand washing
Prevention after restroom, proper fruit and veg
washing
