LEARN2SERVE FOOD MANAGER CERTIFICATION
EXAM GRADED A+ LATEST UPDATE.
Thawing food can be part of the cooking process if ANS >> cooked
to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food ANS >>
Salmonella, Shigella, Norovirus, E Coli, Hepatitis A, Clostridium
Botulinum
Salmonella - Cause ANS >> Can be found on any food item exposed
to animal waste
Salmonella - Infection ANS >> immediate, develops within 12-72
hours and lasts 4-7 days
,Salmonella - Symptoms ANS >> food poisoning
Salmonella - Prevention ANS >> avoid cross contamination,
maintain personal hygiene, clean workspaces, cook foods
properly
Shigella - Cause ANS >> Pests or human-to-human by infected
faces. Shigella is a bacteria found in the digestive tract of
humans
Shigella - Infection ANS >> develops within 2-3 days of exposure
Shigella - Symptoms ANS >> loose, watery stool. Dysentery in
severe cases
Shigella - Prevention ANS >> may spread to others through
contaminated stool up to 4 weeks after symptoms have passed
Norovirus - Cause ANS >> food items or water sources
contaminated with infected faces or fluids
, Norovirus - Infection ANS >> sudden onset, 1-2 days, extremely
contagious
Norovirus - Symptoms ANS >> gastroenteritis or "stomach flu"
Norovirus - Prevention ANS >> can be infectious three days - two
weeks after recovery
E. coli - Cause ANS >> Poor processing and handling of food that
has been contaminated (i.e. manure-based fertilizers). Bacteria
found in digestive tract of humans, most strains harmless.
E. Coli - Infection ANS >> develops within 3-4 days
E. Coli - Symptoms ANS >> bloody diarrhea, severe cases cause
blood problems and kidney failure
E. Coli - Prevention ANS >> proper handling and cooking to safe
temperatures, proper hand washing after restroom, proper fruit
and veg washing
EXAM GRADED A+ LATEST UPDATE.
Thawing food can be part of the cooking process if ANS >> cooked
to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food ANS >>
Salmonella, Shigella, Norovirus, E Coli, Hepatitis A, Clostridium
Botulinum
Salmonella - Cause ANS >> Can be found on any food item exposed
to animal waste
Salmonella - Infection ANS >> immediate, develops within 12-72
hours and lasts 4-7 days
,Salmonella - Symptoms ANS >> food poisoning
Salmonella - Prevention ANS >> avoid cross contamination,
maintain personal hygiene, clean workspaces, cook foods
properly
Shigella - Cause ANS >> Pests or human-to-human by infected
faces. Shigella is a bacteria found in the digestive tract of
humans
Shigella - Infection ANS >> develops within 2-3 days of exposure
Shigella - Symptoms ANS >> loose, watery stool. Dysentery in
severe cases
Shigella - Prevention ANS >> may spread to others through
contaminated stool up to 4 weeks after symptoms have passed
Norovirus - Cause ANS >> food items or water sources
contaminated with infected faces or fluids
, Norovirus - Infection ANS >> sudden onset, 1-2 days, extremely
contagious
Norovirus - Symptoms ANS >> gastroenteritis or "stomach flu"
Norovirus - Prevention ANS >> can be infectious three days - two
weeks after recovery
E. coli - Cause ANS >> Poor processing and handling of food that
has been contaminated (i.e. manure-based fertilizers). Bacteria
found in digestive tract of humans, most strains harmless.
E. Coli - Infection ANS >> develops within 3-4 days
E. Coli - Symptoms ANS >> bloody diarrhea, severe cases cause
blood problems and kidney failure
E. Coli - Prevention ANS >> proper handling and cooking to safe
temperatures, proper hand washing after restroom, proper fruit
and veg washing
