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 f...
thawing food can be part of the cooking process if
foodborne pathogens easily transmitted through foo
salmonella cause ans can be found on any food
Geschreven voor
Learn2Serve Food Manager
Learn2Serve Food Manager
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Volgen
Joy100
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Voorbeeld van de inhoud
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
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