Foodborne Illness
Big 6 Pathogens
FATTOM
Food Allergens
Food Defense
100

What is contamination?

The presence of harmful substances in food.

100

Which pathogen is linked to ready-to-eat food and vomiting?

Norovirus

100

What does the “T” stand for?

Temp and time 

100

How many major allergens are there?

9

100

What does FIRST stand for?

Follow, Inspect, Recognize, Secure, Tell.

200

What is considered a foodborne illness outbreak?

Two or more people having the same symptoms after eating the same food, investigated and confirmed.

200

Which pathogen is linked to cattle and ground beef?

Shiga toxin-producing E. coli

200

What temperature range is the danger zone?

41°F–135°F

200

Name one symptom of an allergic reaction.

Wheezing, hives, swelling, tingling, difficulty breathing

200

What is food defense?

Protecting food from intentional contamination/tampering.

300

Name one human cost of foodborne illness.

Lost work, medical costs, disability, or death.

300

Which illness can cause jaundice?

Hepatitis A.

300

What pH level do bacteria grow best at?

Around pH 7 (neutral/slightly acidic).

300

What is cross-contact?

Allergens transferred from one food/surface to another food.

300

Who might intentionally contaminate food?

Disgruntled staff, vendors, competitors, terrorists/activists.

400

What are the 5 major risk factors for foodborne illness?

Unsafe sources, time-temperature abuse, cross-contamination, poor personal hygiene, poor cleaning/sanitizing

400

Which pathogen only lives in humans?

Salmonella Typhi.

400

What does moisture refer to in FAT TOM?

Water activity (aw).

400

Name 4 of the Big Nine allergens.

milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, sesame

400

What should employees do if they see suspicious activity?

Tell management immediately.

500

Why is food from a private home unsafe?

It is considered an unapproved source.

500

Name 4 of the Big Six pathogens.

Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, STEC, Shigella spp.

500

What temperatures do bacteria grow most rapidly at?

70°F–125°F.

500

What should staff do first if a guest has a severe allergic reaction?

Call emergency medical services immediately.

500

What kinds of contaminants may be used in intentional tampering?

Biological, chemical, physical

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