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Learn2Serve Food Manager Certification - Notes 2023/2024 already graded A+ $12.99
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Learn2Serve Food Manager Certification - Notes 2023/2024 already graded A+
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Learn2Serve Food Manager Certification - Notes 2023/2024 already graded A+

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  • December 16, 2023
  • 11
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • norovir
  • learn2serve food handler training course
  • thawing food can be part of the cooking process if
  • salmonella infection ansimmediate develops wi
  • shigella cause anspests or human to human by i

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  • Learn2Serve Food Handler Training Course
  • Learn2Serve Food Handler Training Course

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Learn2Serve Food Manager Certification -
Notes

Thawing food can be part of the cooking process if - ANScooked to the requirements of the FDA
food code

Foodborne Pathogens easily transmitted through food - ANSSalmonella, Shigella, Norovirus, E
Coli, Hepatits A, Clostridium Botulinum

Salmonella - Cause - ANSCan be found on any food item exposed to animal waste

Salmonella - Infection - ANSimmediate, develops within 12-72 hours and lasts 4-7 days

Salmonella - Symptoms - ANSfood poisoining

Salmonella - Prevention - ANSavoid cross contamination, maintain personal hygiene, clean
workspaces, cook foods properly

Shigella - Cause - ANSPests or human-to-human by infected feces. Shigella is a bacteria found
in the digestive tract of humans

Shigella - Infection - ANSdevelops within 2-3 days of exposure

Shigella - Symptoms - ANSloose, watery stool. Dysentery in severe cases

Shigella - Prevention - ANSmay spread to others through contaminated stool up to 4 weeks
after symptoms have passed

Norovirus - Cause - ANSfood items or water sources contaminated with infected feces or fluids

Norovirus - Infection - ANSsudden onset, 1-2 days, extremely contagious

Norovirus - Symptoms - ANSgastroenteritis or "stomach flu"

Norovirus - Prevention - ANScan be infectious three days - two weeks after recovery

E.Coli - Cause - ANSPoor 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 - ANSdevelops within 3-4 days

, E. Coli - Symptoms - ANSbloody diarrhea, severe cases cause blood problems and kidney
failure

E. Coli - Prevention - ANSproper handling and cooking to safe temperatures, proper hand
washing after restroom, proper fruit and veg washing

Hepatitis A - Cause - ANSraw 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 - ANSsudden onset, lasts less than two months

Hepatitis A - Symptoms - ANSfever, nausea, loss of appetite, abdominal discomfort, dark urine,
jaundice

Hepatitis A - Prevention - ANSProper sanitation, personal hygeine, water treatment with
chlorination, heating to 185 degrees for one minute

Clostridium botulinum - Causes - ANSoccurs in badly packaged or damaged canned and
vacuum-sealed foods including canned vegetables

Clostridium botulinum - Infection - ANSonset 4-6 hours, targets the nervous system and may
cause permanent damage if not treated immediately

Clostridium botulinum - Symptoms - ANSBotulism, neurotoxicity - double vision, inability to
swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal

Clostridium botulinum - Prevention - ANScanned 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 - ANSrough handling, exaggerated high or ow keeping temps,
bacteria, enzymes, mold and pests

Dehydration and Overheating can be used to reduce - ANSpathogenic biological contaminants

Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored -
ANSbelow or beneath other veggies so that any loose soil will not fall on clean items

TCS foods include (9 categories) - ANSTime/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

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