Learn2Serve Food Manager Certification
- Notes
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
Hepatitis A - Infection sudden onset, lasts less than two months
Hepatitis A - Symptoms fever, nausea, loss of appetite, abdominal discomfort, dark urine,
jaundice
, Hepatitis A - Prevention Proper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes occurs in badly packaged or damaged canned and vacuum-
sealed foods including canned vegetables
Clostridium botulinum - Infection onset 4-6 hours, targets the nervous system and may cause
permanent damage if not treated immediately
Clostridium botulinum - Symptoms Botulism, neurotoxicity - double vision, inability to
swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention 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 rough handling, exaggerated high or ow keeping temps, bacteria,
enzymes, mold and pests
Dehydration and Overheating can be used to reduce pathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored below
or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) 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) 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 10-20 mins
The danger zone temperature is between 41 and 135 degrees F
Cooking at high enough temps with kill most bacteria BUT does not destroy all dangers of
toxins; contamination can occur after cooking
What moisture rating do bacteria need to become pathogenic? above 0.85 AW
Top Food Allergens include (8): Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts,
Wheat
Does Cold Preservation kill bacteria? No, it only slows the growth. Refrigeration temps must be
34-40 degrees F for short term storage
What are types of Heat Preservation? Pasteurization , Ultra Heat Treatment (UHT), Sterilization
& Canning
What is Pasteurization? A type of heat preservation, which heats food to mild temps and
cools immediately, that still requires refrigeration afterwards. Commonly for dairy products,
eggs and wine.
What is Ultra Heat Treatment (UHT)? a type of heat preservation like pasteurization but
uses higher temps
What is Sterilization & Canning? a type of heat preservation, which heats foods at high temps
for a long enough time to destroy all organisms and foods often lose quality - canned foods
High Risk foods include: protein rich, moist and at room temperature; "Ready-to-Eat" foods
Frozen foods enter the danger zone when Thawing - ice crystals may remain in the center of
large foods not thawed properly
When is it unsafe to thaw frozen foods? At room temperature
You may only microwave foods to thaw safely if foods are cooked immediately afterwards
You may thaw foods in the refrigerator at what temperature? colder than 41 degrees F
- Notes
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
Hepatitis A - Infection sudden onset, lasts less than two months
Hepatitis A - Symptoms fever, nausea, loss of appetite, abdominal discomfort, dark urine,
jaundice
, Hepatitis A - Prevention Proper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes occurs in badly packaged or damaged canned and vacuum-
sealed foods including canned vegetables
Clostridium botulinum - Infection onset 4-6 hours, targets the nervous system and may cause
permanent damage if not treated immediately
Clostridium botulinum - Symptoms Botulism, neurotoxicity - double vision, inability to
swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal
Clostridium botulinum - Prevention 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 rough handling, exaggerated high or ow keeping temps, bacteria,
enzymes, mold and pests
Dehydration and Overheating can be used to reduce pathogenic biological contaminants
Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored below
or beneath other veggies so that any loose soil will not fall on clean items
TCS foods include (9 categories) 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) 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 10-20 mins
The danger zone temperature is between 41 and 135 degrees F
Cooking at high enough temps with kill most bacteria BUT does not destroy all dangers of
toxins; contamination can occur after cooking
What moisture rating do bacteria need to become pathogenic? above 0.85 AW
Top Food Allergens include (8): Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts,
Wheat
Does Cold Preservation kill bacteria? No, it only slows the growth. Refrigeration temps must be
34-40 degrees F for short term storage
What are types of Heat Preservation? Pasteurization , Ultra Heat Treatment (UHT), Sterilization
& Canning
What is Pasteurization? A type of heat preservation, which heats food to mild temps and
cools immediately, that still requires refrigeration afterwards. Commonly for dairy products,
eggs and wine.
What is Ultra Heat Treatment (UHT)? a type of heat preservation like pasteurization but
uses higher temps
What is Sterilization & Canning? a type of heat preservation, which heats foods at high temps
for a long enough time to destroy all organisms and foods often lose quality - canned foods
High Risk foods include: protein rich, moist and at room temperature; "Ready-to-Eat" foods
Frozen foods enter the danger zone when Thawing - ice crystals may remain in the center of
large foods not thawed properly
When is it unsafe to thaw frozen foods? At room temperature
You may only microwave foods to thaw safely if foods are cooked immediately afterwards
You may thaw foods in the refrigerator at what temperature? colder than 41 degrees F
