Learn2Serve Food Manager Certification
Updated Actual Exam Question and Answer
(2026/2027) | A+ Verified
• 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
• 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
• 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
, • 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
• 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)
Updated Actual Exam Question and Answer
(2026/2027) | A+ Verified
• 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
• 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
• 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
, • 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
• 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)
