FAT TOM
What does the “F” in FAT TOM stand for?
Food.
What is the most important personal hygiene practice?
Handwashing.
What is the minimum hot-holding temperature?
135°F.
What is cross-contamination?
The transfer of harmful pathogens from one surface or food to another.
What does “Big Six” refer to?
Six highly contagious foodborne pathogens.
What temperature range is known as the danger zone?
41°F–135°F.
When must food handlers wash their hands?
Before work, after restroom use, after touching raw food, after breaks, etc.
What temperature must poultry be cooked to?
165°F.
How can hands cause cross-contamination?
Touching raw food and then ready-to-eat food.
Which Big Six pathogen causes jaundice?
Hepatitis A.
How often can bacteria double in the danger zone?
About every 20 minutes.
What should a food handler do if they are vomiting or have diarrhea?
Be excluded from the workplace.
What temperature must ground meats reach?
155°F.
How should raw meat be stored in a cooler?
Below ready-to-eat foods.
Which two Big Six pathogens are viruses?
Hepatitis A and Norovirus.
Why is moisture important for bacterial growth?
Bacteria need water to grow.
Why are carriers dangerous in food service?
They can spread illness without showing symptoms.
What are the two cooling stages and times?
135°F to 70°F within 2 hours; 70°F to 41°F within 4 hours.
Why should separate cutting boards be used?
To prevent cross-contamination.
Which Big Six is linked to shellfish?
Norovirus.
Which FAT TOM condition can be controlled by refrigeration?
Temperature.
List all 6 steps of proper handwashing.
Wet hands, apply soap, scrub 10–15 seconds, rinse, dry, turn off faucet with paper towel.
What temperature must food be reheated to for hot holding?
165°F within 2 hours.
Name 3 ways to prevent cross-contamination.
Wash hands, clean/sanitize surfaces, separate raw and ready-to-eat foods.
Why must food handlers with Big Six illnesses be excluded?
Because they are highly contagious and dangerous.