Safety/
Sanitation
Sanitation
True/False or Miscellaneous
Forms of contamination
FAT TOM
Biological contamination Part 1
Chemical or Physical contamination
100
41 to 135 degrees
What is the temperature danger zone?
100
Tree nuts and peanuts are a common allergen.
What is true?
100
Something with the potential to cause harm.
What is a hazard?
100
The second T in FAT TOM stands for.
What is time?
100
The acronym for Ready to Eat foods
What is RTE?
100
Cleaners, sanitizers, and polishes are this type of contaminant.
What are chemicals?
200
In the refrigerator, running under cold water, or cooking.
What is The correct method for thawing foods.
200
A food allergen is the body's positive reaction to a food protein.
What is false?
200
Daily Double!!!!
Harmful things that are present in food.
What is contamination?
200
Pathogens grow best in food that contains little to no _________.
What is acid?
200
This is the leading cause of food illness.
What are viruses?
200
Objects that are naturally occurring, such as bones in fish.
What is a physical contaminant?
300
When soiled or at least every 2- 4 hours
What is When should foodservice workers change their gloves
300
Parasites can not grow in food.
What is true?
300
Microorganisms that cause illness, from your body to food.
What are pathogens?
300
These can survive refrigerator and freezer temperatures.
What are viruses?
400
20 seconds
What is How long you should wash your hand.
400
This is the acronym for ready to eat foods.
What is RTE?
400
Biological, chemical and physical.
What are the three hazards of food contamination?
400
The first T in FAT TOM is __________.
What is temperature?
400
This is the yellowing of the skin and eyes.
What is jaundice?
400
This should be stored separately away from food at all times.
What are chemicals?
500
Daily Double!!!
A disease transmitted to people by food.
What is a foodborne illness?
500
This is the acronym for time, temperature and control for safety.
What is TCS?
What are TCS foods?
500
When food stays too long at temperatures that are good for pathogen growth.
What is time & temperature abuse?
500
This is the rate of time that bacteria will often grow if the FAT TOM conditions are right.
What is 20 minutes?
600
When two or more people get the same illness after eating the same food.
What is a foodborne illness outbreak?
600
Small, living organisms that can only be seen through a microscope.
What are microorganisms?
600
To grow, pathogens need an energy source.
What is Food?
600
Daily Triple!
This is a microscopic view of....
What is bacteria?
600
Metal shavings from cans
What is a physical contamination?
700
Loss of reputation and loss of customers.
What are the costs associated with a foodborne illness?
700
Viruses, bacteria, parasites and fungi
What are the four types of pathogens?
700
This is responsible for food spoilage.
What is fungi?
800
Smoking, going to the bathroom, leaving work
What is the occasions in where you should remove your apron?
800
FAT TOM
What are the 6 conditions pathogens need to grow?
800
This is sometimes intentionally used to affect the flavor of foods, especially in some cheeses.
What is mold?
800
Jewelry or fruit pits
What are physical contaminants?
900
Pregnant women
Pre-school aged children
Elderly
Weakened immune systems
What are high risk populations?
900
Daily Double!!!!
A person, animal or plant on which another organism grows.
What is a host?
900
Food handlers can keep food safe by controlling this.
What is FAT TOM?
900
The A in FAT TOM stands for.
What is acid?