LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM QUESTIONS
Learn2Serve Food Manager Certification - Notes
AND ANSWERS (VERIFIED ANSWERS) LATEST UPDATE 2025/2026
Study online at https://quizlet.com/_830tqa
1. Thawing food can be part of the cooking process if cooked to the requirements
of the FDA food code
2. Foodborne Pathogens easily transmitted through Salmonella, Shigella,
food Norovirus, E Coli, Hepatits A,
Clostridium Botulinum
3. Salmonella - Cause Can be found on any food
item exposed to animal
waste
4. Salmonella - Infection immediate, develops within
12-72 hours and lasts 4-7
days
5. Salmonella - Symptoms food poisoining
6. Salmonella - Prevention avoid cross contamination,
maintain personal hygiene,
clean workspaces, cook
foods properly
7. Shigella - Cause Pests or human-to-human
by infected feces. Shigella is
a bacteria found in the di-
gestive tract of humans
8. Shigella - Infection develops within 2-3 days of
exposure
9. Shigella - Symptoms loose, watery stool. Dysen-
tery in severe cases
10. Shigella - Prevention
, Learn2Serve Food Manager Certification - Notes
Study online at https://quizlet.com/_830tqa
may spread to others
through contaminated stool
up to 4 weeks after symp-
toms have passed
11. Norovirus - Cause food items or water sources
contaminated with infected
feces or fluids
12. Norovirus - Infection sudden onset, 1-2 days, ex-
tremely contagious
13. Norovirus - Symptoms gastroenteritis or "stomach
flu"
14. Norovirus - Prevention can be infectious three days
- two weeks after recovery
15. E.Coli - Cause Poor processing and han-
dling of food that has
been contaminated (i.e. ma-
nure-based fertilizers). Bac-
teria found in digestive tract
of humans, most strains
harmless.
16. E. Coli - Infection develops within 3-4 days
17. E. Coli - Symptoms bloody diarrhea, severe cas-
es cause blood problems
and kidney failure
18. E. Coli - Prevention proper handling and cook-
ing to safe temperatures,
, Learn2Serve Food Manager Certification - Notes
Study online at https://quizlet.com/_830tqa
proper hand washing after
restroom, proper fruit and
veg washing
19. Hepatitis A - Cause raw or undercooked shell-
fish harvested from pollut-
ed waters, other infected in-
dividuals, cold cuts, fresh
squeeze juices, raw fruits
and veg, water contaminat-
ed with sewage
20. Hepatitis A - Infection sudden onset, lasts less than
two months
21. Hepatitis A - Symptoms fever, nausea, loss of ap-
petite, abdominal discom-
fort, dark urine, jaundice
22. Hepatitis A - Prevention Proper sanitation, person-
al hygeine, water treatment
with chlorination, heating to
185 degrees for one minute
23. Clostridium botulinum - Causes occurs in badly packaged or
damaged canned and vac-
uum-sealed foods including
canned vegetables
24. Clostridium botulinum - Infection onset 4-6 hours, targets the
nervous system and may
cause permanent damage if
not treated immediately
Learn2Serve Food Manager Certification - Notes
AND ANSWERS (VERIFIED ANSWERS) LATEST UPDATE 2025/2026
Study online at https://quizlet.com/_830tqa
1. Thawing food can be part of the cooking process if cooked to the requirements
of the FDA food code
2. Foodborne Pathogens easily transmitted through Salmonella, Shigella,
food Norovirus, E Coli, Hepatits A,
Clostridium Botulinum
3. Salmonella - Cause Can be found on any food
item exposed to animal
waste
4. Salmonella - Infection immediate, develops within
12-72 hours and lasts 4-7
days
5. Salmonella - Symptoms food poisoining
6. Salmonella - Prevention avoid cross contamination,
maintain personal hygiene,
clean workspaces, cook
foods properly
7. Shigella - Cause Pests or human-to-human
by infected feces. Shigella is
a bacteria found in the di-
gestive tract of humans
8. Shigella - Infection develops within 2-3 days of
exposure
9. Shigella - Symptoms loose, watery stool. Dysen-
tery in severe cases
10. Shigella - Prevention
, Learn2Serve Food Manager Certification - Notes
Study online at https://quizlet.com/_830tqa
may spread to others
through contaminated stool
up to 4 weeks after symp-
toms have passed
11. Norovirus - Cause food items or water sources
contaminated with infected
feces or fluids
12. Norovirus - Infection sudden onset, 1-2 days, ex-
tremely contagious
13. Norovirus - Symptoms gastroenteritis or "stomach
flu"
14. Norovirus - Prevention can be infectious three days
- two weeks after recovery
15. E.Coli - Cause Poor processing and han-
dling of food that has
been contaminated (i.e. ma-
nure-based fertilizers). Bac-
teria found in digestive tract
of humans, most strains
harmless.
16. E. Coli - Infection develops within 3-4 days
17. E. Coli - Symptoms bloody diarrhea, severe cas-
es cause blood problems
and kidney failure
18. E. Coli - Prevention proper handling and cook-
ing to safe temperatures,
, Learn2Serve Food Manager Certification - Notes
Study online at https://quizlet.com/_830tqa
proper hand washing after
restroom, proper fruit and
veg washing
19. Hepatitis A - Cause raw or undercooked shell-
fish harvested from pollut-
ed waters, other infected in-
dividuals, cold cuts, fresh
squeeze juices, raw fruits
and veg, water contaminat-
ed with sewage
20. Hepatitis A - Infection sudden onset, lasts less than
two months
21. Hepatitis A - Symptoms fever, nausea, loss of ap-
petite, abdominal discom-
fort, dark urine, jaundice
22. Hepatitis A - Prevention Proper sanitation, person-
al hygeine, water treatment
with chlorination, heating to
185 degrees for one minute
23. Clostridium botulinum - Causes occurs in badly packaged or
damaged canned and vac-
uum-sealed foods including
canned vegetables
24. Clostridium botulinum - Infection onset 4-6 hours, targets the
nervous system and may
cause permanent damage if
not treated immediately
