Learn2Serve Food Manager Certification

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 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 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 fail