Questions and Answers
Thawing food can be part of the cooking process if?
cooked to the requirements of the FDA food code
Which of the following are foodborne pathogens easily transmitted through food? (Select all that apply)
What is a cause of Salmonella?
Can be found on any food item exposed to animal waste
What is the infection period for Salmonella?
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What are common symptoms of Salmonella?
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What preventive measures can help avoid Salmonella? (Select all that apply)
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What is a cause of Shigella?
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When does Shigella infection develop?
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What are the symptoms of Shigella?
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What is a preventative measure for Shigella?
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What is a cause of Norovirus?
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What is the infection period for Norovirus?
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What are the symptoms of Norovirus?
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How long can Norovirus be infectious after recovery?
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What is a cause of E. Coli?
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What is the infection period for E. Coli?
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What are the symptoms of E. Coli?
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What can be done to prevent E.Coli?
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What is a cause of Hepatitis A?
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What is the infection period for Hepatitis A?
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What are symptoms of Hepatitis A?
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What are some preventative measures for Hepatitis A?
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What causes Clostridium botulinum?
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What is the infection period for Clostridium botulinum?
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What are the symptoms of Clostridium botulinum?
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What are some prevention measures for Clostridium botulinum?
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What causes food spoilage?
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What can dehydration and overheating be used to reduce?
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How should vegetables regularly covered in soil be stored?
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What do TCS foods include?
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What conditions cause disease-causing bacteria to multiply?
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Study Notes
Thawing Food
- Thawing food can be part of cooking if cooked according to FDA food code requirements.
Foodborne Pathogens
- Major pathogens include Salmonella, Shigella, Norovirus, E. Coli, Hepatitis A, and Clostridium Botulinum.
Salmonella
- Causes: Found on any food item contaminated by animal waste.
- Infection: Symptoms develop within 12-72 hours and last 4-7 days.
- Symptoms: Manifest as food poisoning.
- Prevention: Avoid cross-contamination, maintain personal hygiene, and cook foods to proper temperatures.
Shigella
- Causes: Transmission occurs via pests or human-to-human contact through infected feces.
- Infection: Symptoms arise within 2-3 days after exposure.
- Symptoms: Characterized by loose, watery stool; can lead to dysentery in severe cases.
- Prevention: Contagious through contaminated stool even up to 4 weeks post-symptoms.
Norovirus
- Causes: Spread through contaminated food or water from infected feces or fluids.
- Infection: Sudden onset; highly contagious with a duration of 1-2 days.
- Symptoms: Causes gastroenteritis or "stomach flu."
- Prevention: Infectious period can last from three days to two weeks after recovery.
E. Coli
- Causes: Typically arises from poor food processing or handling, especially manure-based fertilizers; most strains are harmless.
- Infection: Symptoms develop within 3-4 days post-exposure.
- Symptoms: Includes bloody diarrhea; severe cases may lead to blood problems and kidney failure.
- Prevention: Safe food handling, accurate cooking temperatures, and proper washing of fruits and vegetables.
Hepatitis A
- Causes: Associated with raw or undercooked shellfish from polluted waters, infected individuals, cold cuts, juices, raw fruits, and sewage-contaminated water.
- Infection: Sudden onset lasting less than two months.
- Symptoms: Fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice.
- Prevention: Focus on sanitation, personal hygiene, chlorination of water, and cooking to 185°F for one minute.
Clostridium Botulinum
- Causes: Found in poorly packaged or damaged canned/vacuum-sealed foods, especially canned vegetables.
- Infection: Onset occurs within 4-6 hours, targeting the nervous system and requiring immediate treatment to avoid permanent damage.
- Symptoms: Manifest as botulism with neurotoxic effects including double vision, difficulty swallowing, and potential respiratory paralysis; can be fatal.
- Prevention: Ensure condition of canned and packaged items; report any small dents or damages to vendors.
Food Spoilage
- Causes include rough handling, extreme temperature variations, bacteria, enzymes, mold, and pests.
Dehydration and Overheating
- Effective methods to reduce pathogenic biological contaminants.
Vegetable Storage
- Soil-covered vegetables like potatoes and mushrooms should be stored beneath other produce to prevent soil contamination.
TCS Foods
- Time/Temperature Control for Safety includes nine categories:
- Raw and cooked meat, poultry, seafood
- Milk and dairy products
- Eggs
- Cooked vegetables and pasta
- Raw seed sprouts and soy products
- Cut melons and leafy greens
- Garlic in oil
- Cut tomatoes
Conditions for Bacteria Multiplication
- Key factors include high-protein moist foods, time, temperatures between 41-135°F (danger zone), oxygen availability, and moisture levels.
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Description
Enhance your understanding of food safety with these flashcards designed for the Learn2Serve Food Manager Certification. This set covers key concepts such as thawing food, foodborne pathogens, and specific risks associated with Salmonella. Perfect for those preparing for a food safety manager exam.