Learn2Serve Food Manager Certification – Notes With Correct Answers
1. Thawing food can be part of the cooking process if: cooked to the require-
ments of the FDA food code
2. Foodborne Pathogens easily transmitted through food: Salmonella, Shigella,
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 digestive tract of humans
8. Shigella - Infection: develops within 2-3 days of exposure
9. Shigella - Symptoms: loose, watery stool. Dysentery in severe cases
10. Shigella - Prevention: may spread to others through contaminated stool up to
4 weeks after symptoms have passed
11. Norovirus - Cause: food items or water sources contaminated with infected
feces or fluids
12. Norovirus - Infection: sudden onset, 1-2 days, extremely 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 handling of food that has been contaminat-
ed (i.e. manure-based fertilizers). Bacteria 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 cases cause blood problems and
kidney failure
18. E. Coli - Prevention: proper handling and cooking to safe temperatures, proper
hand washing after restroom, proper fruit and veg washing
19. 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
20. Hepatitis A - Infection: sudden onset, lasts less than two months
21. Hepatitis A - Symptoms: fever, nausea, loss of appetite, abdominal discomfort,
dark urine, jaundice
22. Hepatitis A - Prevention: Proper sanitation, personal hygeine, water treatment
with chlorination, heating to 185 degrees for one minute
23. Clostridium botulinum - Causes: occurs in badly packaged or damaged
canned and vacuum-sealed foods including canned vegetables
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, Learn2Serve Food Manager Certification – Notes With Correct Answers
24. Clostridium botulinum - Infection: onset 4-6 hours, targets the nervous sys-
tem and may cause permanent damage if not treated immediately
25. Clostridium botulinum - Symptoms: Botulism, neurotoxicity - double vision,
inability to swallow, speech difficulty, progressive paralysis of respiratory system,
can be fatal
26. 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)
27. Food spoilage is caused by: rough handling, exaggerated high or ow keeping
temps, bacteria, enzymes, mold and pests
28. Dehydration and Overheating can be used to reduce: pathogenic biological
contaminants
29. 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
30. 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
31. Conditions that cause disease causing bacteria to multiply include (5): 1)
Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger
zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
32. Bacteria only need amount of time in the danger zone to multiply: -
10-20 mins
33. The danger zone temperature is between: 41 and 135 degrees F
34. Cooking at high enough temps with kill most bacteria BUT: does not destroy
all dangers of toxins; contamination can occur after cooking
35. What moisture rating do bacteria need to become pathogenic?: above 0.85
AW
36. Top Food Allergens include (8):: Peanuts, Soybeans, Milk, Eggs, Fish, Shell-
fish, Tree nuts, Wheat
37. Does Cold Preservation kill bacteria?: No, it only slows the growth. Refriger-
ation temps must be 34-40 degrees F for short term storage
38. What are types of Heat Preservation?: Pasteurization , Ultra Heat Treatment
(UHT), Sterilization & Canning
39. What is Pasteurization?: A type of heat preservation, which heats food to mild
temps and cools immediately, that still requires refrigeration afterwards. Commonly
for dairy products, eggs and wine.
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1. Thawing food can be part of the cooking process if: cooked to the require-
ments of the FDA food code
2. Foodborne Pathogens easily transmitted through food: Salmonella, Shigella,
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 digestive tract of humans
8. Shigella - Infection: develops within 2-3 days of exposure
9. Shigella - Symptoms: loose, watery stool. Dysentery in severe cases
10. Shigella - Prevention: may spread to others through contaminated stool up to
4 weeks after symptoms have passed
11. Norovirus - Cause: food items or water sources contaminated with infected
feces or fluids
12. Norovirus - Infection: sudden onset, 1-2 days, extremely 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 handling of food that has been contaminat-
ed (i.e. manure-based fertilizers). Bacteria 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 cases cause blood problems and
kidney failure
18. E. Coli - Prevention: proper handling and cooking to safe temperatures, proper
hand washing after restroom, proper fruit and veg washing
19. 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
20. Hepatitis A - Infection: sudden onset, lasts less than two months
21. Hepatitis A - Symptoms: fever, nausea, loss of appetite, abdominal discomfort,
dark urine, jaundice
22. Hepatitis A - Prevention: Proper sanitation, personal hygeine, water treatment
with chlorination, heating to 185 degrees for one minute
23. Clostridium botulinum - Causes: occurs in badly packaged or damaged
canned and vacuum-sealed foods including canned vegetables
1/9
, Learn2Serve Food Manager Certification – Notes With Correct Answers
24. Clostridium botulinum - Infection: onset 4-6 hours, targets the nervous sys-
tem and may cause permanent damage if not treated immediately
25. Clostridium botulinum - Symptoms: Botulism, neurotoxicity - double vision,
inability to swallow, speech difficulty, progressive paralysis of respiratory system,
can be fatal
26. 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)
27. Food spoilage is caused by: rough handling, exaggerated high or ow keeping
temps, bacteria, enzymes, mold and pests
28. Dehydration and Overheating can be used to reduce: pathogenic biological
contaminants
29. 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
30. 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
31. Conditions that cause disease causing bacteria to multiply include (5): 1)
Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger
zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture
32. Bacteria only need amount of time in the danger zone to multiply: -
10-20 mins
33. The danger zone temperature is between: 41 and 135 degrees F
34. Cooking at high enough temps with kill most bacteria BUT: does not destroy
all dangers of toxins; contamination can occur after cooking
35. What moisture rating do bacteria need to become pathogenic?: above 0.85
AW
36. Top Food Allergens include (8):: Peanuts, Soybeans, Milk, Eggs, Fish, Shell-
fish, Tree nuts, Wheat
37. Does Cold Preservation kill bacteria?: No, it only slows the growth. Refriger-
ation temps must be 34-40 degrees F for short term storage
38. What are types of Heat Preservation?: Pasteurization , Ultra Heat Treatment
(UHT), Sterilization & Canning
39. What is Pasteurization?: A type of heat preservation, which heats food to mild
temps and cools immediately, that still requires refrigeration afterwards. Commonly
for dairy products, eggs and wine.
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