LEARN2SERVE FOOD MANAGER
CERTIFICATION – NOTES /LATEST
VERSION/WELL DETAILED
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
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
CERTIFICATION – NOTES /LATEST
VERSION/WELL DETAILED
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
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
