Learn2Serve Food Manager Certification – Questions with the Correct Answers 100% A+ Graded

Learn2Serve Food Manager Certification – Questions with the Correct Answers 100% A+ Graded Thawing food can be part of the cooking process if - CORRECT ANSWER-cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - CORRECT ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - CORRECT ANSWER-Can be found on any food item exposed to animal waste Salmonella - Infection - CORRECT ANSWER-immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - CORRECT ANSWER-food poisoining Salmonella - Prevention - CORRECT ANSWER-avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause - CORRECT ANSWER-Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection - CORRECT ANSWER-develops within 2-3 days of exposure Shigella - Symptoms - CORRECT ANSWER-loose, watery stool. Dysentery in severe cases Shigella - Prevention - CORRECT ANSWER-may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause - CORRECT ANSWER-food items or water sources contaminated with infected feces or fluids Norovirus - Infection - CORRECT ANSWER-sudden onset, 1-2 days, extremely contagious Norovirus - Symptoms - CORRECT ANSWER-gastroenteritis or "stomach flu" Norovirus - Prevention - CORRECT ANSWER-can be infectious three days - two weeks after recovery E.Coli - Cause - CORRECT 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 - CORRECT ANSWER-develops within 3-4 days E. Coli - Symptoms - CORRECT ANSWER-bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention - CORRECT ANSWER-proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing Hepatitis A - Cause - CORRECT 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 - CORRECT ANSWER-sudden onset, lasts less than two months Hepatitis A - Symptoms - CORRECT ANSWER-fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention - CORRECT ANSWER-Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes - CORRECT ANSWER-occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection - CORRECT ANSWER-onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately Clostridium botulinum - Symptoms - CORRECT ANSWER-Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal Clostridium botulinum - Prevention - CORRECT 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 - CORRECT ANSWER-rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Dehydration and Overheating can be used to reduce - CORRECT ANSWER-pathogenic biological contaminants