Learn2Serve Food Manager Certification -
questions and answers
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Terms in this set (147)
Thawing food can be part of the cooked to the requirements of the FDA food code
cooking process if
Foodborne Pathogens easily Salmonella, Shigella, Norovirus, E Coli, Hepatits A,
transmitted through food 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
questions and answers
Save
Terms in this set (147)
Thawing food can be part of the cooked to the requirements of the FDA food code
cooking process if
Foodborne Pathogens easily Salmonella, Shigella, Norovirus, E Coli, Hepatits A,
transmitted through food 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
