Foodborne Illness
Contamination
FAT TOM and TCS
Kitchen Safety Rules
Agencies and Terms
100

What is illness caused by contaminated food?

Foodborne illness

100

What type of contamination comes from bacteria or viruses?

Biological contamination

100

What does the “T” in FAT TOM stand for?

Temperature or Time 

100

What should you do before handling food?

Wash hands

100

Who inspects meat, poultry, and eggs in the U.S.?

USDA

200

Which group is NOT high risk for foodborne illness?

Healthy teenagers/adults

200

Metal shavings are what type of contaminant?

Physical contamination

200

What does TCS stand for?

Time Control Sensative

200

What jewelry is allowed in the kitchen?

Plain band ring

200

Which agency investigates disease outbreaks?

CDC

300

The temperature range where bacteria grow quickly is called what?

Danger Zone 

300

What is the transfer of bacteria from one surface to another called?

Cross-contamination

300

Name a TCS food

meat/poultry/fish, dairy, eggs, cooked rice/beans, cut melons/tomatoes/leafy greens, baked potatoes, tofu, sprouts, and garlic-in-oil mixtures

300

Why are long nails not allowed in the kitchen?

They can trap bacteria/contaminate food

300

What does the FDA stand for?

Food and Drug Administration

400

Which pathogen is linked to improperly canned foods?

Botulism

400

A naturally occurring protein that causes allergic reactions is called what?

Allergen

400

Name two conditions bacteria need to grow.

Any two: Food, Acidity, Time, Temperature, Oxygen, Moisture

400

Why should hoodies not be worn in the kitchen?

Loose clothing can catch fire or contaminate food

400

What is considered an outbreak?

Two or more people becoming ill from the same food

500

Which virus is commonly linked to ready-to-eat foods and poor handwashing?

Norovirus

500

Touching wounds and then food causes what type of contamination?

Biological contamination / cross-contamination

500

Explain why time and temperature control is critical for TCS foods.

It prevents bacterial growth.

500

Describe one way food handlers prevent Hepatitis A.

Proper handwashing, vaccination, excluding sick workers, etc.

500

Name one high-risk population for foodborne illness.

Elderly, infants, pregnant women, immunocompromised people

M
e
n
u