©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
Learn2Serve Food Manager Certification
Exam Study Guide.
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
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, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
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
Clostridium botulinum - Causes - Answer✔occurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - Answer✔onset 4-6 hours, targets the nervous system and
may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - Answer✔Botulism, neurotoxicity - double vision, inability
to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention - Answer✔canned and packaged items are in good condition
upon receipt, even small dents can be potentially dangerous (best to return to vendor)
Food spoilage is caused by - Answer✔rough handling, exaggerated high or ow keeping temps,
bacteria, enzymes, mold and pests
Dehydration and Overheating can be used to reduce - Answer✔pathogenic biological
contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored -
Answer✔below or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) - Answer✔Time/Temp Control for Safety: 1) raw and most
cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies
and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in
oil that have not been processed; 9) cut tomatoes
Conditions that cause disease causing bacteria to multiply include (5) - Answer✔1) Foods high
in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees
F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply - Answer✔10-20 mins
The danger zone temperature is between - Answer✔41 and 135 degrees F
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Learn2Serve Food Manager Certification
Exam Study Guide.
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
1|Page
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
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
Clostridium botulinum - Causes - Answer✔occurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - Answer✔onset 4-6 hours, targets the nervous system and
may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - Answer✔Botulism, neurotoxicity - double vision, inability
to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention - Answer✔canned and packaged items are in good condition
upon receipt, even small dents can be potentially dangerous (best to return to vendor)
Food spoilage is caused by - Answer✔rough handling, exaggerated high or ow keeping temps,
bacteria, enzymes, mold and pests
Dehydration and Overheating can be used to reduce - Answer✔pathogenic biological
contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored -
Answer✔below or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) - Answer✔Time/Temp Control for Safety: 1) raw and most
cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies
and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in
oil that have not been processed; 9) cut tomatoes
Conditions that cause disease causing bacteria to multiply include (5) - Answer✔1) Foods high
in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees
F; 4) Oxygen; 5) Moisture
Bacteria only need _____ amount of time in the danger zone to multiply - Answer✔10-20 mins
The danger zone temperature is between - Answer✔41 and 135 degrees F
2|Page
