F.A.T. T.O.M.
Contaminates
Temperatures
Cooking TCS food
Random
100
What does the F in FAT TOM stand for?
What is food
100
What are the three types of contaminates?
What is chemical, physical and biological
100
What does TCS food stand for?
What is food that needs to be time and temperature controlled for safety
100
At what internal temperature does poultry need to be cooked?
What is 165
100
What is the first step to properly sanitizing a food surface?
What is scraping or removing food from the surface
200
What does the A in FAT TOM stand for?
What is Acidity
200
A fish bone is an example of what kind of contaminate?
What is physical
200
Pathogens grow well in what temperature range?
What is 41 degrees to 135 degrees
200
At what internal temperature does ground meat need to be cooked?
What is 155
200
How many steps are there to properly sanitizing a surface?
What is 5 1: scrape food from surface 2: wash the surface 3: rinse the surface 4: sanitize the surface 5: allow to air dry
300
What two conditions in FAT TOM can a food handler control?
What is time and temperature
300
Glass cleaner is what type of contaminate?
What is chemical
300
What temperature must you receive COLD TCS food at?
What is 41 degrees of lower
300
At what internal temperature does seafood need to be cooked?
What is 145
300
After how many hours of constant use must a food contact surface be cleaned and sanitized?
What is every 4 hours
400
What do the two T's in FAT TOM stand for?
What is time and temperature
400
Viruses and Parasites are what kind of contaminate?
What is bioligical
400
What temperature must you receive HOT TCS food at?
What is 135 or higher
400
At what internal temperature does pork, beef, veal and lamb need to be cooked?
What is 145
400
What should a dish washer do to make sure a sanitizing solution is effective?
What is use a test kit to check the sanitizer's stregth
500
What do the O and M in FAT TOM stand for?
What is Oxygen and Moisture
500
What are the 4 types of biological contaminates?
What is Bacteria, Viruses, Parasites, and Fungi
500
Ready to eat TCS food must be marked if it will be held for longer than?
What is 24 hours
500
At what internal temperature do fruits, vegetables and beans that will be hot held for service need to be cooked?
What is 135
500
The right way to scoop ice is to use
What is an ice scoop Remember NEVER scoop ice with glass, as it may break and cause a physical contamination
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