Page 1 of 66
Learn2Serve Food Manager Certification Exam (Latest
2025
Thawing food can be part of the cooking process if
.....ANSWER.....cooked to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food
.....ANSWER.....Salmonella, Shigella, Norovirus, E Coli, Hepatits A,
Clostridium Botulinum
Salmonella - Cause .....ANSWER.....Can be found on any food
item exposed to animal waste
Salmonella - Infection .....ANSWER.....immediate, develops within
12-72 hours and lasts 4-7 days
Salmonella - Symptoms .....ANSWER.....food poisoining
Salmonella - Prevention .....ANSWER.....avoid cross contamination,
maintain personal hygiene, clean workspaces, cook foods
properly
,Page 2 of 66
Shigella - Cause .....ANSWER.....Pests or human-to-human by
infected feces. Shigella is a bacteria found in the digestive tract
of humans
Shigella - Infection .....ANSWER.....develops within 2-3 days of
exposure
Shigella - Symptoms .....ANSWER.....loose, watery stool.
Dysentery in severe cases
Shigella - Prevention .....ANSWER.....may spread to others
through contaminated stool up to 4 weeks after symptoms have
passed
Norovirus - Cause .....ANSWER.....food items or water sources
contaminated with infected feces or fluids
Norovirus - Infection .....ANSWER.....sudden onset, 1-2 days,
extremely contagious
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Norovirus - Symptoms .....ANSWER.....gastroenteritis or "stomach
flu"
Norovirus - Prevention .....ANSWER.....can be infectious three
days - two weeks after recovery
E.Coli - Cause .....ANSWER.....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 .....ANSWER.....develops within 3-4 days
E. Coli - Symptoms .....ANSWER.....bloody diarrhea, severe cases
cause blood problems and kidney failure
E. Coli - Prevention .....ANSWER.....proper handling and cooking
to safe temperatures, proper hand washing after restroom,
proper fruit and veg washing
Hepatitis A - Cause .....ANSWER.....raw or undercooked shellfish
harvested from polluted waters, other infected individuals, cold
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cuts, fresh squeeze juices, raw fruits and veg, water
contaminated with sewage
Hepatitis A - Infection .....ANSWER.....sudden onset, lasts less than
two months
Hepatitis A - Symptoms .....ANSWER.....fever, nausea, loss of
appetite, abdominal discomfort, dark urine, jaundice
Hepatitis A - Prevention .....ANSWER.....Proper sanitation,
personal hygeine, water treatment with chlorination, heating to
185 degrees for one minute
Clostridium botulinum - Causes .....ANSWER.....occurs in badly
packaged or damaged canned and vacuum-sealed foods
including canned vegetables
Clostridium botulinum - Infection .....ANSWER.....onset 4-6 hours,
targets the nervous system and may cause permanent damage if
not treated immediately
Learn2Serve Food Manager Certification Exam (Latest
2025
Thawing food can be part of the cooking process if
.....ANSWER.....cooked to the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food
.....ANSWER.....Salmonella, Shigella, Norovirus, E Coli, Hepatits A,
Clostridium Botulinum
Salmonella - Cause .....ANSWER.....Can be found on any food
item exposed to animal waste
Salmonella - Infection .....ANSWER.....immediate, develops within
12-72 hours and lasts 4-7 days
Salmonella - Symptoms .....ANSWER.....food poisoining
Salmonella - Prevention .....ANSWER.....avoid cross contamination,
maintain personal hygiene, clean workspaces, cook foods
properly
,Page 2 of 66
Shigella - Cause .....ANSWER.....Pests or human-to-human by
infected feces. Shigella is a bacteria found in the digestive tract
of humans
Shigella - Infection .....ANSWER.....develops within 2-3 days of
exposure
Shigella - Symptoms .....ANSWER.....loose, watery stool.
Dysentery in severe cases
Shigella - Prevention .....ANSWER.....may spread to others
through contaminated stool up to 4 weeks after symptoms have
passed
Norovirus - Cause .....ANSWER.....food items or water sources
contaminated with infected feces or fluids
Norovirus - Infection .....ANSWER.....sudden onset, 1-2 days,
extremely contagious
,Page 3 of 66
Norovirus - Symptoms .....ANSWER.....gastroenteritis or "stomach
flu"
Norovirus - Prevention .....ANSWER.....can be infectious three
days - two weeks after recovery
E.Coli - Cause .....ANSWER.....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 .....ANSWER.....develops within 3-4 days
E. Coli - Symptoms .....ANSWER.....bloody diarrhea, severe cases
cause blood problems and kidney failure
E. Coli - Prevention .....ANSWER.....proper handling and cooking
to safe temperatures, proper hand washing after restroom,
proper fruit and veg washing
Hepatitis A - Cause .....ANSWER.....raw or undercooked shellfish
harvested from polluted waters, other infected individuals, cold
, Page 4 of 66
cuts, fresh squeeze juices, raw fruits and veg, water
contaminated with sewage
Hepatitis A - Infection .....ANSWER.....sudden onset, lasts less than
two months
Hepatitis A - Symptoms .....ANSWER.....fever, nausea, loss of
appetite, abdominal discomfort, dark urine, jaundice
Hepatitis A - Prevention .....ANSWER.....Proper sanitation,
personal hygeine, water treatment with chlorination, heating to
185 degrees for one minute
Clostridium botulinum - Causes .....ANSWER.....occurs in badly
packaged or damaged canned and vacuum-sealed foods
including canned vegetables
Clostridium botulinum - Infection .....ANSWER.....onset 4-6 hours,
targets the nervous system and may cause permanent damage if
not treated immediately
