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