Learn2Serve Food Manager Certification exam 2023 with 100% correct answers

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 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