FATTOM
What does F.A.T.T.O.M. stand for
Food, acidity, temperature, time, oxygen, and moisture
What should you always do before serving food
Wash your hands
give me any example of a foodborne illness
.....
What is the first thing we grab when entering the kitchen
Apron
what is the total time for washing your hands
20 seconds
What is the purpose of FATTOM
Requirements for Bacteria to grow
What Temperature do you reheat food to
165
what are the 4 most common symptoms of a foodborne illness
what do you do if you cut yourself in the kitchen
tell Chef IMMEDIATLY
10-15 seconds
What is the Temperature Danger Zone
41-135 degrees
what are the 4 sign of rotten food
date, appearance, texture, smell
Give me 2 examples of "high risk" people
infants, elderly, chronically ill, and pregnant women
how do you walk with a knife
on your side, knife pointing down, held by the handle
What is the dirtiest common item that we should not be using in the kitchen
Phones
What is the Acidity level that bacteria grows best in
7.5-4.6
what is the correct way to cool something down
ice bath or ice paddle
What is the most common foodborne illness
Norovirus
What 2 buckets do we use in the kitchen and what do we put in them
Green - Washing
Red - Sanitizing
What is the number one reason that people get Foodborne Illnesses
People
What is the Water Activity level that bacteria grows best in
.85 or higher
what belongs on the lowest level when storing food.
Poultry
what is the definition of a foodborne illness
a disease transferred to people by food
What 3 things do you do when Chef says "Alright Chefs listen up
Stop what you're doing, stay silent, eyes on me
Name the 5 steps in order for washing your hands
wet hands and arms with hot water
apply soap
scrub 10-15 seconds
rinse hands with hot water
dry hands with paper towel and turn off sink with paper towel