Learn2Serve Food Manager Certification – Notes Study Guide 2024

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