ServSafe Manager Exam Prep 21, Viruses in Food Safety — Norovirus, Hepatitis A, Rotavirus

This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - The critical difference between viral contamination and bacterial growth, and why FAT TOM does not apply to viruses. - How Norovirus, the leading cause of foodborne illness, is transmitted and its rapid onset symptoms. - The key characteristics of Hepatitis A, including its long incubation period, jaundice, and strict employee exclusion rules. - The most important prevention methods for viruses: proper handwashing and avoiding bare-hand contact with ready-to-eat foods. - How to apply FDA Food Code rules for excluding an employee exhibiting symptoms of vomiting or diagnosed with a foodborne virus. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep