FAT TOM
Why do we use FAT TOM?
explains what allows food borne pathogens to grow
Greatest threat to food safety
Bacteria
Caused by poultry, dairy products and cracked eggs
What is Salmonella
Danger Zone
4-60 degrees celcius
When in doubt....
Throw it out
What does the F and the A stand for?
What is Food and Acidity
Food Borne illness
What is a disease transmitted to humans by food
E. Coli, what does it affect?
associated with undercooked ground beef and raw milk
How do we use a knife properly
Cut away and use a sharp knife
Using a cutting board to cut raw meat and vegetables
What is cross contamination
What does one of the T's
What is Time or Temperature
Parasite Trichina affects?
Pork
Caused from food industry workers not washing hands
Hepatitis A
Drying your hands with?
Paper towel or air dryer
Time range to be in danger zone
2 hours maximum
What does the O and M stand for?
What is Oxygen and Moisture
Most at risk (4)
Who are children, elderly, pregnant women and the chronically ill
Botulism, what does it affect?
found in low acidic and improperly canned foods
Attire/rules for lab days
Hair tied up, apron, rings off
Sanitation, what does it do?
Kill bacteria
What does TDZ stand for
What is Temperature Danger Zone
The 3 ways foods become hazardous
Chemical, Physical, biological
Conditions that encourage bacteria growth
warm, moist, protein-rich environments that are neutral pH
4 different fires
grease/oil
Fabric/paper
Electrical
Oven
Methods of defrosting food (2)
Refrigerator or run under cool water