Learn2Serve Food Manager Certification Exam
Questions with Verified Answers Latest Update
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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)
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
Questions with Verified Answers Latest Update
Guaranteed Pass
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)
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
