Show:
FATTOM Temperature Danger Zone
Important Temperatures
Direct vs. Cross Contamination
Fire Safety and Accidents
Measurement Conversions
100

What are the two easiest conditions to control in FATTOM?

Time and Temperature

100

32 degrees is what temperature?

Freeze Point

100

Raw chicken dripping on a fruit salad is an example of what?

Direct contamination

100

List 2 of the 5 fire hazards.

Gas

Open Flames and Heat

Grease

Electrical

Unsafe Storage Areas

100

How many teaspoons are in a tablespoon?

3 teaspoons

200

What is the temperature danger zone? (exact temperatures only)

41 to 135 degrees f

200

True or False: You can use heat to sanitize?

True

200

Not cleaning cutting boards between cutting raw chicken and slicing fruit is an example of what contamination?

Cross Contamination

200

True or False: You can use water to put out a grease fire.

False

200

How many cups are in a pint?

2 cups

300

How long can a TCS food stay in the temperature danger zone?

2 hours

300

What temperature does water boil at?

212

300

List three ways to avoid cross-contamination.

  • Cutting boards, knives, tools, and utensils must be cleaned and sanitized when switching from one type of food to another.

  • Gloves are to be worn when necessary and when handling finished products. 

  • Changing gloves when they have become soiled or torn.

  • Storing raw food below cooked foods to avoid dripping. 

  • Hold raw foods in containers to avoid dripping.

  • Follow safe procedures in using reusable tasting spoons.

  • Maintain proper personal cleanliness and workstation cleanliness.

300

List 3 of the most common types of injuries.

Cuts, Burns, Sprains

300

How many pints are in a quart?

2 pints

400

Why is it important to know what FATTOM stands for?

These are the conditions needed for pathogen growth.

400

What temperature is the temperature danger zone?

41 - 135

400
List 5 times when it is necessary to wash your hands.

  • When arriving to work or returning to the kitchen

  • After using the bathroom

  • After sneezing

  • After touching your hair, face, or clothing.

  • After eating, drinking, or smoking

  • After taking off gloves and before putting on a new pair

  • After handling garbage

  • After handing dirty equipment, dishes, or utensils

  • After touching raw meats, poultry, and fish.

  • After caring for or touching animals

  • Any time you change from one task to another.

400

What should you say when walking with a sharp knife?

SHARP

400

If there are 2 cups in a pint, and 2 pints in a quart, how many cups are in 1 quart?

4 cups

500

What does FATTOM stand for?

Food 

Acidity

Time 

Temperature

Oxygen

Moisture

500

What temperature is used for sanitation?

180

500
Write down a scenario that could happen in our kitchen to demonstrate cross-contamination. You have 3 minutes.

Teacher Review

500
Provide 2 ways to prevent injury.

  1. Dressing for Safety

  2. Handling Knives and Other Cutting Tools Safely

  3. Safety Communication

  4. Clean up Spills/Use Wet Floor Signs.

  5. Lift Heavy Objects Safely

500

If there are 8 fl oz in a cup, and 2 cups in a pint, how many fl oz are in a pint?

16 fl oz