FAT TOM
Why do we use FAT TOM?
to reduce bacteria growth, and it explains what allows food borne pathogens to grow
What causes the most cases of foodborne illness in the food industry ?
Biological contaminants
What causes foodborne illness; caused by poultry, meats, contaminated dairy products and cracked eggs or left overs ?
What is Salmonella or Staphylococcus
What is the Danger Zone?
Between 4-60 degrees Celsius
When in doubt....
Throw it out
What does the A stand for? Name 2 foods
What is Acidity; lemon, vinegar, apples
Name 2 types of Pathogens causing Food Borne illness
What is Hepatitis A, Listeria, Norovirus, Salmonella, Shigella, Staphylococcus, TYrichinella, Yersina
E. Coli, what does it affect?
associated with un-pasteurized cheese, contaminated water, any undercooked animal proteins. symptoms: severe abdominal pain, diarrhea, nausea, vomiting, fever, chills, headache, muscular pain
How do we use a knife properly
rolling hand grip, cut away and use a sharp knife, only swipe down
When using a cutting board to cut raw meat and vegetables to avoid ____________?
What is cross contamination
What does one of the T's? How fast do Bacteria grow and multiply by?
What is Time or Temperature. Bacteria grow by multiplying every 20 mins in Danger Zone.
What are the symptoms of Norovirus(infection) ?
nausea, vomiting diarrhea, abdominal pain
What foodborne illnesses are caused by food industry workers not washing hands?
Hepatitis A, or salmonella, or Cryptosporidum (infection), or Norovirus are caused by contaminated water.
Drying your hands with?
Paper towel
Time range to be in danger zone
2 hours maximum
What are higher risk foods?
What is Meat, Seafood, Dairy - milk, cheese, string beans, broccoli
Who are most at risk (4)
Who are children, elderly, pregnant women and the chronically ill
What causes Clostridium botulinum (intoxication)?
found in low acidic and improperly canned foods. signs & symptoms: vertigo double vision, difficulty swallowing, speaking and breathing, weak muscles
Attire/rules for lab days
Hair tied up, apron, rings off
Sanitation, what does it do?
Kill bacteria
What does FATTOM stand for
What is Food, Acid, Temperature, Time, Oxygen, Moisture
What are the 3 major causes of foods becoming hazardous
What is Chemical, Physical, biological
What conditions encourage bacteria growth?
warm, moist, damp, dark environment
Name 4 different fires
grease/oil
Fabric/paper
Electrical- Oven
Open
Methods of defrosting food (2)
Refrigerator or run under cool water