Physical
To prevent this from getting into food during preparation, you pull it back and wear a hat or net.
What is hair?
The F in FATTOM
What is food?
To assure that all pathogens in beef are destroyed, it needs to cook to this internal temperature.
What is 145?
Green buckets are first/last and contain this.
What is FIRST and soap and water?
These 4 things needs to be on the label of the container after you prepare ingredients (measuring, cutting, etc) for a recipe.
What is 'your name', 'class period', 'what it contains' and 'expiration date'?
To prevent this from getting into food you wear gloves.
What are finger nails?
The A in FATTOM
What is Acid?
To assure that all pathogens in ground beef are destroyed, it needs to cook to this internal temperature.
What is 155?
Red buckets are first/last and contain this.
What is LAST and sanitizer?
FIFO
What is First In, First Out?
Prevent this from getting into food by taking it off before food prep.
What is jewelry?
The T's in FATTOM
What are time and temperature?
To assure that all pathogens in chicken are destroyed, it needs to cook to this internal temperature.
What is 165?
Removing the dirt from dishes or utensils
What is cleaning?
You have this long to get dressed out and ready to cook in class.
What is 5 minutes?
Prevent this from getting into food by having a pest control service come every 6 months.
What are bugs (or pests)?
The O in FATTOM
What is Oxygen?
Food should be disposed of if it sits in the danger zone this long
What is 4 hours?
Removing the germs from dishes or utensils
What is sanitizing?
What is biological?
What is dirt?
The M in FATTOM
What is Moisture?
The temperature range for the Danger Zone
What is 41-135?
Do this to avoid re-contaminating after washing dishes, utensils or food prep surfaces.
What is Air Dry?
Preparing ingredients (measuring, cutting, etc) for a recipe the day before
What is 'mis en place'?