Personal Hygiene & Handwashing
How long should you scrub your hands with soap?
What is 20 seconds?
What is a pathogen?
What is A microorganism that causes illness?
What does FAT TOM stand for?
What is Food, Acidity, Time, Temperature, Oxygen, Moisture?
What is cross contamination?
What is Transfer of harmful microorganisms from one item to another?
What three things must all food labels include?
What is Name, prep date, discard date?
What’s the first step in proper handwashing?
What is wet hands with warm water?
Which bacteria is commonly linked to raw poultry and eggs?
What is Salmonella?
The “F” in FAT TOM stands for what?
What is Food?
Which utensil is most likely to spread cross contamination?
What is a knife?
How many days can ready-to-eat food be stored before discarding?
What is 7 days/a week.
Gloves replace handwashing.
What is false?
Which bacteria is linked to undercooked ground beef?
What is E. coli?
The “A” in FAT TOM stands for what?
What is Acidity?
Where should raw poultry be stored in a cooler?
What is On the bottom shelf?
If you mix old food with new food, which date should you use?
What is the oldest date?
When should you wash your hands? Name one example.
What is after restroom, sneezing, touching raw food, etc.
Which virus is also called the “stomach flu”?
What is Norovirus?
The “T” in FAT TOM refers to what two conditions?
What is Time and Temperature?
Where should ready-to-eat foods be stored in a cooler?
What is On the top shelf?
At what minimum internal temperature should poultry be cooked?
What is 165°F?
Why should nails be kept short and clean in the kitchen?
What is To prevent harboring dirt and bacteria
Which virus can cause jaundice?
What is Hepatitis A?
Which two FAT TOM conditions can we usually control in the kitchen?
What is Time and Temperature?
How can cross contamination happen in the fridge?
What is Raw meat stored above produce?
At what minimum internal temperature should seafood be cooked?
What is 145°F?
Jewelry in the kitchen is dangerous because it can cause what kind of contamination?
What is Physical contamination?
Parasites need what to survive?
What is A living host
What is the temperature danger zone?
What is 41°F–135°F?
What should you always do with cutting boards between uses?
What is Wash, rinse, and sanitize?
What type of container should food be stored in to prevent leaks and cross contamination?
What is Leak-proof container?
What type of contaminant is perfume or cologne?
What is Chemical contaminant?
Fungi include which two organisms?
What is Yeasts and molds?
How many hours can food stay in the danger zone before it’s unsafe?
What is 4 hours?
What should you use to prevent bare-hand contact with ready-to-eat food?
What is Gloves or utensils
Where should seafood be stored in the cooler?
What is Above raw beef and poultry (near the top)?
Why should sick workers report illness to a manager?
What is To prevent spreading foodborne illness?
Why are mold toxins dangerous even if you cut off the moldy part of food?
What is Because toxins spread throughout the food?
Moisture in FAT TOM refers to what?
What is Water activity in food?
True or False: Using the same towel for wiping counters and drying dishes is safe.
What is false?
Where should ground beef be stored in the cooler?
What is Below seafood, above poultry?
What’s the proper water temperature range for handwashing?
What is 100°F or as hot as you can comfortably stand?
Name one group considered “high-risk” for foodborne illness.
What is Elderly, children, pregnant women, people with weak immune systems?
Which type of food has low water activity and resists pathogen growth—crackers or cooked rice?
What is Crackers?
How does using color-coded cutting boards help?
What is It reduces the risk of cross contamination?
What is the purpose of labeling food with discard dates?
To ensure food is thrown out before it becomes unsafe
What should food handlers use to dry their hands?
What is Single-use paper towels or hand dryers?
How often can bacteria double in number under the right conditions?
What is Every 20–30 minutes?
Why is acidity important in FAT TOM?
What is Pathogens grow best in foods that are neutral to slightly acidic?
What’s the safest way to thaw frozen meat?
What is In the refrigerator (not on the counter)?
Why is top-to-bottom storage important in a cooler?
What is To prevent raw juices from dripping onto ready-to-eat food?