FOOD SAFETY & FATTOM
This is the temperature range where bacteria can grow quickly.
What is the Danger Zone?
This illness is commonly associated with undercooked poultry, eggs, meat, and contaminated foods.
What is Salmonella?
This is the boiling point of water.
What is 212 degrees.
Three teaspoons equal this measurement.
1 tablespoon
A student mops the kitchen floor and immediately walks through the area carrying a pot of hot water. What two hazards are present?
What are slipping/falling and spilling hot water, potentially causing burns?
In FATTOM, this letter represents the amount of liquid available for microorganisms to grow.
M (Moisture)
This foodborne illness is associated with deli meats, hot dogs, soft cheeses, and unpasteurized foods.
What is Listeriosis?
This method cooks food quickly in a small amount of fat over medium-high heat.
What is sauteing?
How many tablespoons are in 1 cup?
A student cuts raw chicken on a cutting board and then uses the same board to chop lettuce without cleaning it. What food-safety problem has occurred?
What is cross contamination?
Name three conditions that help bacteria grow.
What are warmth, moisture, low acidity, food, time, and oxygen?
This illness is commonly associated with improperly canned or preserved foods.
What is Botulism?
A delicate food such as an egg or fish is cooked gently in hot liquid without bringing the liquid to a full boil.
What is poaching?
You need ½ tablespoon of an ingredient, but only have measuring teaspoons. How many teaspoons should you use?
1 tsp + 1/2 tsp
A cook handles raw chicken, wipes their hands on a towel, and immediately begins preparing a salad. What should have happened before preparing the salad?
What is properly washing their hands?
Perishable food should not sit at room temperature for longer than this many hours.
2 hours
This bacteria is commonly found on skin, in the nose, and in open or infected wounds.
What is staph?
This method involves slowly cooking food in liquid after first browning it.
What is braising?
This many ounces are in a cup.
What is 8?
You notice a student standing on a chair to reach something on a high shelf while holding a heavy mixing bowl. Identify two safety hazards and explain how the situation should be handled instead.
What are falling from the chair and dropping the heavy object; use an appropriate step stool/ladder and safely retrieve the item?
A cooked food is left sitting on the counter for several hours before being refrigerated. Using FATTOM, identify two conditions that could allow bacteria to multiply.
Time & Temperature
A person eats undercooked pork and later develops an illness caused by a parasite. Which foodborne illness should you suspect?
What is Trichinosis?
This technique briefly cooks food in boiling water and then rapidly cools it in ice water.
What is blanching?
This many ounces are in a gallon.
128
Falls, Shocks, Cuts, Burns, Fires