Learn2Serve Food Manager Certification
- Notes Study Guide With Complete
Solutions
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 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 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
- Notes Study Guide With Complete
Solutions
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 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 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
