FATTOM
Sanitation
Food-Borne Illness
Food Safety
Random
100
What does FATTOM stand for?
Fat, Acidity, Time, Temperature, Oxygen, & Moisture
100
How long should you wash your hands for?
At least 20 seconds.
100
What foods does Salmonella grow in most?
Raw eggs and raw poultry.
100
What is the first thing we should do when we pull out fresh fruit and vegetables?
Wash them!
100
What are the steps to clean a countertop?
Wash with soap, rinse, sanitize with bleach.
200
What is the range of the pH scale?
1-14
200
What is the #1 cause of food-borne illness?
Human Error
200
What is the proper way to thaw chicken?
Run cold water over the chicken or put in the refrigerator.
200
What do we dry our hands with?
Disposable towels.
300
What foods have less moisture?
Dry noodles etc.
300
What is the #1 way to kill bacteria?
Heat
300
How can we prevent food-borne illnesses?
Wash your hands! FATTOM
300
How do we keep fruit from rotting?
We add lemon juice.
300
What food are at high risk, listed in FATTOM?
Raw meats and fruits and vegetables.
400
What is the danger zone?
41 Degrees to 135 Degrees
400
What is cross-contamination?
When a contaminated object is touched by a knife that then touches something that is un-contaminated.
400
This food-borne illness comes from improperly canned food.
What is botulism?
400
How do we prevent cross-contamination?
Wash and sanitize everything.
400
How long can food be in the danger zone?
No more than 2 hours.
500
What two "foods" kill bacteria? If you have a lot of these in your food it will kill the bacteria.
Sugar and Salt
500
What are reasons we wear gloves in the kitchen?
When we have open sores or cuts.
500
Name the 6 food-borne illnesses we discussed in class.
Hepatitis A, Botulism, Salmonella, Listeria, E-Coli, Staph
500
What food that is baked in foil can cause botulism?
Potatoes.
500
How long do you wash your hands after using the bathroom?
At least 40 seconds.
M
e
n
u