Learn2Serve Food Manager Certification - Flashcards

cooked to the requirements of the FDA food code

Can be found on any food item exposed to animal waste

<p>Immediate, develops within 12-72 hours and lasts 4-7 days</p> Signup and view all the answers

<p>Food poisoning</p> Signup and view all the answers

<p>Cook foods properly</p> Signup and view all the answers

<p>Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans</p> Signup and view all the answers

<p>Develops within 2-3 days of exposure</p> Signup and view all the answers

<p>Loose, watery stool. Dysentery in severe cases</p> Signup and view all the answers

<p>May spread to others through contaminated stool up to 4 weeks after symptoms have passed</p> Signup and view all the answers

<p>Food items or water sources contaminated with infected feces or fluids</p> Signup and view all the answers

<p>Sudden onset, lasts 1-2 days, extremely contagious</p> Signup and view all the answers

<p>Gastroenteritis or 'stomach flu'</p> Signup and view all the answers

<p>Can be infectious three days - two weeks after recovery</p> Signup and view all the answers

<p>Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers)</p> Signup and view all the answers

<p>Develops within 3-4 days</p> Signup and view all the answers

<p>Bloody diarrhea, severe cases cause blood problems and kidney failure</p> Signup and view all the answers

<p>Proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing</p> Signup and view all the answers

<p>Raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and vegetables, water contaminated with sewage</p> Signup and view all the answers

<p>Sudden onset, lasts less than two months</p> Signup and view all the answers

<p>Fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice</p> Signup and view all the answers

<p>Proper sanitation, personal hygiene, water treatment with chlorination, heating to 185 degrees for one minute</p> Signup and view all the answers

<p>Occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables</p> Signup and view all the answers

<p>Onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately</p> Signup and view all the answers

<p>Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal</p> Signup and view all the answers

<p>Canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous</p> Signup and view all the answers

<p>Rough handling, exaggerated high or low keeping temperatures, bacteria, enzymes, mold and pests</p> Signup and view all the answers

<p>Pathogenic biological contaminants</p> Signup and view all the answers

<p>Below or beneath other veggies so that any loose soil will not fall on clean items</p> Signup and view all the answers

<p>Time/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</p> Signup and view all the answers

<ol> <li>Foods high in protein, moist and slightly acidic pH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture</li> </ol> Signup and view all the answers