Learn2Serve Food Manager Certification – Notes

Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed to animal waste Salmonella - Infection immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms food poisoining 2/4/26, 10:23 AM Learn2Serve Food Manager Certification - Notes / 2/28 Salmonella - Prevention avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection develops within 2-3 days of exposure Shigella - Symptoms loose, watery stool. Dysentery in severe cases Shigella - Prevention may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause food items or water sources contaminated with infected feces or fluids 2/4/26, 10:23 AM Learn2Serve Food Manager Certification - Notes / 3/28 Norovirus - Infection sudden onset, 1-2 days, extremely contagious Norovirus - Symptoms gastroenteritis or "stomach flu" Norovirus - Prevention can be infectious three days - two weeks after recovery 2/4/26, 10:23 AM Learn2Serve Food Manager Certification - Notes / 4/28 E.Coli - Cause 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 develops within 3-4 days E. Coli - Symptoms bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing Hepatitis A - Cause raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage Hepatitis A - Infection sudden onset, lasts less than two months 2/4/26, 10:23 AM Learn2Serve Food Manager Certification - Notes / 5/28 Hepatitis A - Symptoms fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately Clostridium botulinum - Symptoms Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal Clostridium botulinum - Prevention canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor) 2/4/26, 10:23 AM Learn2Serve Food Manager Certification - Notes / 6/28 Food spoilage is caused by rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Dehydration and Overheating can be used to reduce pathogenic biological contaminants Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored below or beneath other veggies so that any loose soil will not fall on clean items