Learn2Serve Food Manager Certification
Thawing Food:
Thawing food can be part of the cooking process if it is cooked to the requirements of the FDA food
code.
Foodborne Pathogens:
Common pathogens easily transmitted through food include:
️Salmonella, Shigella, Norovirus, E. Col...
- Prevention: Can be infectious three days to two weeks after recovery.
, E. Coli:
- Cause: Poor processing of food contaminated by manure or contaminated water; found in the digestive
tract of humans (most strains are harmless).
- Infection: Develops within 3-4 days.
- Symptoms: Bloody diarrhea; severe cases can lead to blood problems and kidney failure.
- Prevention: Proper food handling, cooking to safe temperatures, and washing hands after restroom
use.
Hepatitis A:
- Cause: Raw or undercooked shellfish, infected individuals, cold cuts, fresh-squeezed juices, raw fruits
and vegetables, and water contaminated with sewage.
- Infection: Sudden onset, lasts less than two months.
- Symptoms: Fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice.
- Prevention: Proper sanitation, personal hygiene, water treatment, and heating.
Clostridium botulinum:
- Cause: Found in improperly packaged or damaged canned and vacuum-sealed foods.
- Infection: Onset in 4-6 hours; targets the nervous system and can cause permanent damage.
- Symptoms: Botulism, neurotoxicity, including double vision and paralysis.
- Prevention: Ensure canned and packaged items are intact upon receipt.
Food Spoilage Causes:
Food spoilage is caused by:
✔️Rough handling, extreme temperatures, bacteria, enzymes, mold, and pests.
Reducing Pathogens:
Dehydration and overheating can reduce pathogenic biological contaminants.
Storing Vegetables:
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