©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
Learn2Serve Food Manager Certification – Notes
Study Guide with Complete Solutions
Thawing food can be part of the cooking process if - Answer✔️✔️-cooked to
the requirements of the FDA food code
Foodborne Pathogens easily transmitted through food - Answer✔️✔️-
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - Answer✔️✔️-Can be found on any food item exposed
to animal waste
Salmonella - Infection - Answer✔️✔️-immediate, develops within 12-72
hours and lasts 4-7 days
Salmonella - Symptoms - Answer✔️✔️-food poisoining
Salmonella - Prevention - Answer✔️✔️-avoid cross contamination, maintain
personal hygiene, clean workspaces, cook foods properly
Shigella - Cause - Answer✔️✔️-Pests or human-to-human by infected feces.
Shigella is a bacteria found in the digestive tract of humans
Shigella - Infection - Answer✔️✔️-develops within 2-3 days of exposure
Shigella - Symptoms - Answer✔️✔️-loose, watery stool. Dysentery in severe
cases
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,©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
Shigella - Prevention - Answer✔️✔️-may spread to others through
contaminated stool up to 4 weeks after symptoms have passed
Norovirus - Cause - Answer✔️✔️-food items or water sources contaminated
with infected feces or fluids
Norovirus - Infection - Answer✔️✔️-sudden onset, 1-2 days, extremely
contagious
Norovirus - Symptoms - Answer✔️✔️-gastroenteritis or "stomach flu"
Norovirus - Prevention - Answer✔️✔️-can be infectious three days - two
weeks after recovery
E.Coli - Cause - 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 - Answer✔️✔️-develops within 3-4 days
E. Coli - Symptoms - Answer✔️✔️-bloody diarrhea, severe cases cause blood
problems and kidney failure
E. Coli - Prevention - Answer✔️✔️-proper handling and cooking to safe
temperatures, proper hand washing after restroom, proper fruit and veg
washing
Hepatitis A - Cause - 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
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Hepatitis A - Infection - Answer✔️✔️-sudden onset, lasts less than two
months
Hepatitis A - Symptoms - Answer✔️✔️-fever, nausea, loss of appetite,
abdominal discomfort, dark urine, jaundice
Hepatitis A - Prevention - Answer✔️✔️-Proper sanitation, personal hygeine,
water treatment with chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - Answer✔️✔️-occurs in badly packaged or
damaged canned and vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - Answer✔️✔️-onset 4-6 hours, targets the
nervous system and may cause permanent damage if not treated
immediately
Clostridium botulinum - Symptoms - Answer✔️✔️-Botulism, neurotoxicity -
double vision, inability to swallow, speech difficulty, progressive paralysis
of respiratory system, can be fatal
Clostridium botulinum - Prevention - 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 - Answer✔️✔️-rough handling, exaggerated high
or ow keeping temps, bacteria, enzymes, mold and pests
Dehydration and Overheating can be used to reduce - Answer✔️✔️-
pathogenic biological contaminants
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