Learn2Serve Food Manager ww ww
Certification - Notes
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Thawing food can be part of the cooking process if - ANS>>cooked to the
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requirements of the FDA food code
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Foodborne Pathogens easily transmitted through food - ANS>>Salmonella, Shigella,
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Norovirus, E Coli, Hepatits A, Clostridium Botulinum
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Salmonella - Cause - ANS>>Can be found on any food item exposed to animal
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waste
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Salmonella - Infection - ANS>>immediate, develops within 12-72 hours and lasts 4-
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7 days
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Salmonella - Symptoms - ANS>>food poisoining
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Salmonella - Prevention - ANS>>avoid cross contamination, maintain personal
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hygiene, clean workspaces, cook foods properly
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Shigella - Cause - ANS>>Pests or human-to-human by infected feces. Shigella is a
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bacteria found in the digestive tract of humans
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Shigella - Infection - ANS>>develops within 2-3 days of exposure
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Shigella - Symptoms - ANS>>loose, watery stool. Dysentery in severe cases
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Shigella - Prevention - ANS>>may spread to others through contaminated stool up
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to 4 weeks after symptoms have passed
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Norovirus - Cause - ANS>>food items or water sources contaminated with infected
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feces or fluids
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Norovirus - Infection - ANS>>sudden onset, 1-2 days, extremely contagious
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Norovirus - Symptoms - ANS>>gastroenteritis or "stomach flu"
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Norovirus - Prevention - ANS>>can be infectious three days - two weeks after
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recovery
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, E.Coli - Cause - ANS>>Poor processing and handling of food that has been
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contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of
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humans, most strains harmless.
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E. Coli - Infection - ANS>>develops within 3-4 days
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E. Coli - Symptoms - ANS>>bloody diarrhea, severe cases cause blood problems
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and kidney failure
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E. Coli - Prevention - ANS>>proper handling and cooking to safe temperatures,
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proper hand washing after restroom, proper fruit and veg washing
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Hepatitis A - Cause - ANS>>raw or undercooked shellfish harvested from polluted
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waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and
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veg, water contaminated with sewage
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Hepatitis A - Infection - ANS>>sudden onset, lasts less than two months
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Hepatitis A - Symptoms - ANS>>fever, nausea, loss of appetite, abdominal
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discomfort, dark urine, jaundice
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Hepatitis A - Prevention - ANS>>Proper sanitation, personal hygeine, water
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treatment with chlorination, heating to 185 degrees for one minute
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Clostridium botulinum - Causes - ANS>>occurs in badly packaged or damaged
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canned and vacuum-sealed foods including canned vegetables
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Clostridium botulinum - Infection - ANS>>onset 4-6 hours, targets the nervous
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system and may cause permanent damage if not treated immediately
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Clostridium botulinum - Symptoms - ANS>>Botulism, neurotoxicity - double vision,
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inability to swallow, speech difficulty, progressive paralysis of respiratory system,
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can be fatal
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Clostridium botulinum - Prevention - ANS>>canned and packaged items are in good
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condition upon receipt, even small dents can be potentially dangerous (best to
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return to vendor)
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Food spoilage is caused by - ANS>>rough handling, exaggerated high or ow
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keeping temps, bacteria, enzymes, mold and pests
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Dehydration and Overheating can be used to reduce - ANS>>pathogenic biological
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contaminants
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Certification - Notes
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Thawing food can be part of the cooking process if - ANS>>cooked to the
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requirements of the FDA food code
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Foodborne Pathogens easily transmitted through food - ANS>>Salmonella, Shigella,
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Norovirus, E Coli, Hepatits A, Clostridium Botulinum
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Salmonella - Cause - ANS>>Can be found on any food item exposed to animal
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waste
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Salmonella - Infection - ANS>>immediate, develops within 12-72 hours and lasts 4-
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7 days
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Salmonella - Symptoms - ANS>>food poisoining
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Salmonella - Prevention - ANS>>avoid cross contamination, maintain personal
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hygiene, clean workspaces, cook foods properly
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Shigella - Cause - ANS>>Pests or human-to-human by infected feces. Shigella is a
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bacteria found in the digestive tract of humans
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Shigella - Infection - ANS>>develops within 2-3 days of exposure
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Shigella - Symptoms - ANS>>loose, watery stool. Dysentery in severe cases
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Shigella - Prevention - ANS>>may spread to others through contaminated stool up
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to 4 weeks after symptoms have passed
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Norovirus - Cause - ANS>>food items or water sources contaminated with infected
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feces or fluids
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Norovirus - Infection - ANS>>sudden onset, 1-2 days, extremely contagious
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Norovirus - Symptoms - ANS>>gastroenteritis or "stomach flu"
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Norovirus - Prevention - ANS>>can be infectious three days - two weeks after
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recovery
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, E.Coli - Cause - ANS>>Poor processing and handling of food that has been
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contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of
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humans, most strains harmless.
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E. Coli - Infection - ANS>>develops within 3-4 days
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E. Coli - Symptoms - ANS>>bloody diarrhea, severe cases cause blood problems
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and kidney failure
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E. Coli - Prevention - ANS>>proper handling and cooking to safe temperatures,
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proper hand washing after restroom, proper fruit and veg washing
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Hepatitis A - Cause - ANS>>raw or undercooked shellfish harvested from polluted
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waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and
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veg, water contaminated with sewage
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Hepatitis A - Infection - ANS>>sudden onset, lasts less than two months
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Hepatitis A - Symptoms - ANS>>fever, nausea, loss of appetite, abdominal
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discomfort, dark urine, jaundice
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Hepatitis A - Prevention - ANS>>Proper sanitation, personal hygeine, water
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treatment with chlorination, heating to 185 degrees for one minute
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Clostridium botulinum - Causes - ANS>>occurs in badly packaged or damaged
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canned and vacuum-sealed foods including canned vegetables
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Clostridium botulinum - Infection - ANS>>onset 4-6 hours, targets the nervous
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system and may cause permanent damage if not treated immediately
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Clostridium botulinum - Symptoms - ANS>>Botulism, neurotoxicity - double vision,
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inability to swallow, speech difficulty, progressive paralysis of respiratory system,
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can be fatal
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Clostridium botulinum - Prevention - ANS>>canned and packaged items are in good
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condition upon receipt, even small dents can be potentially dangerous (best to
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return to vendor)
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Food spoilage is caused by - ANS>>rough handling, exaggerated high or ow
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keeping temps, bacteria, enzymes, mold and pests
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Dehydration and Overheating can be used to reduce - ANS>>pathogenic biological
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contaminants
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