Learn2Serve Food Manager
Certification – Notes Updated 2025
Thawing food can be part of the cooking process if - ✔✔cooked to the requirements of
the FDA food code
Foodborne Pathogens easily transmitted through food - ✔✔Salmonella, Shigella,
Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause - ✔✔Can be found on any food item exposed to animal waste
Salmonella - Infection - ✔✔immediate, develops within 12-72 hours and lasts 4-7 days
Salmonella - Symptoms - ✔✔food poisoining
Salmonella - Prevention - ✔✔avoid cross contamination, maintain personal hygiene,
clean workspaces, cook foods properly
Shigella - Cause - ✔✔Pests or human-to-human by infected feces. Shigella is a bacteria
found in the digestive tract of humans
Shigella - Infection - ✔✔develops within 2-3 days of exposure
Shigella - Symptoms - ✔✔loose, watery stool. Dysentery in severe cases
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,Shigella - Prevention - ✔✔may spread to others through contaminated stool up to 4
weeks after symptoms have passed
Norovirus - Cause - ✔✔food items or water sources contaminated with infected feces or
fluids
Norovirus - Infection - ✔✔sudden onset, 1-2 days, extremely contagious
Norovirus - Symptoms - ✔✔gastroenteritis or "stomach flu"
Norovirus - Prevention - ✔✔can be infectious three days - two weeks after recovery
E.Coli - Cause - ✔✔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 - ✔✔develops within 3-4 days
E. Coli - Symptoms - ✔✔bloody diarrhea, severe cases cause blood problems and
kidney failure
E. Coli - Prevention - ✔✔proper handling and cooking to safe temperatures, proper
hand washing after restroom, proper fruit and veg washing
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
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, Hepatitis A - Infection - ✔✔sudden onset, lasts less than two months
Hepatitis A - Symptoms - ✔✔fever, nausea, loss of appetite, abdominal discomfort, dark
urine, jaundice
Hepatitis A - Prevention - ✔✔Proper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - ✔✔occurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - ✔✔onset 4-6 hours, targets the nervous system and
may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - ✔✔Botulism, neurotoxicity - double vision,
inability to swallow, speech difficulty, progressive paralysis of respiratory system, can
be fatal
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)
Food spoilage is caused by - ✔✔rough handling, exaggerated high or ow keeping
temps, bacteria, enzymes, mold and pests
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