Allergen/TCS/RTE
Zones & Temps
Causes and Prevention
Situation Answers
Study Questions
100

Mint Chocolate Chip Ice Cream

What is Allergen/TCS/RTE food?

100
What FAT TOM stands for

What is Food, Acidity, Temperature, Time, Oxygen, and Moisture?

100

Something an allergic reaction can cause

What is shortness of breath, swelling, hives, and  nausea?

100

After eating seafood, a guest experiences tingling in the lips and a reversal of hot and cold sensations. This pathogen most likely caused the illness.

What is a toxin?

100

Chemicals must be stored in this manner to avoid chemical contamination

What is separate from food?

200

Raw cookie dough (milk, eggs, sugar, flour, butter, salt, vanilla)

What is Allergen and TCS food

200

Which FAT TOM condition will a foodservice operation be most able to control?

What is time?

200

The most important way to prevent a

foodborne illness from bacteria

Control time and temperature

200

A cook decided to use a copper pot to heat up tomato sauce. This type of contamination is likely to occur.

What is chemical contamination?
200
Something servers can do when they send an order to the kitchen to prevent a customer having an allergic reaction
What is clearly marking the order for a guest with an allergy?
300

Fruit salad (sliced strawberries, sliced melons, blueberries, sliced pineapples)

What is TCS food and RTE food?

300

What water activity level is ideal for bacteria growth?

What is .86?

300

One way to prevent food allergens from being transferred to food via utensils

What is cleaning and sanitizing utensils after use.

300

A guest became ill with vomiting and diarrhea within minutes of eating. This type of contamination is the likely cause.

What is chemical contamination?

300

To prevent the deliberate contamination of food, a manager should know to this when they see something suspicious.

What is whom to contact about suspicious activity?

400

Peanut Stir Fry with Chicken 

What is Food Allergen, TCS food, and RTE food?
400

The Temperature Danger Zone Temperatures

What is between 41 degrees and 135 degrees?

400

The most important way to prevent a foodborne illness from viruses

What is preventing cross-contamination?

400

A manager notices a former employee opening boxes in the dry storage area and believes the product may have been contaminated. As described in the ALERT program, the manager should do this with the product. 

What is holding the product?

400

This is the best way to protect food storage areas when implementing a food defense program.

What is locking the areas?

500

White bread french toast covered in an egg wash (pre-frying)

What is Allergen and TCS food?

500

The pH range is ideal for the growth of bacteria?

What is 5.4-6.6?

500

A foodborne illness that can cause the victim to cough up worms

What is Anisakis simplex?

500

A customer comes in with a peanut allergy. The server marks in the customer's order and assures their fried chicken which is normally fried in peanut oil will be peanut-free. This action is what the cook needs to take to avoid the transfer of allergens to the customer's food. 

What is using a peanut free oil, like vegetable oil, to fry the chicken, as well as using separate utensils that have been cleaned and sanitized when handling the chicken. 

500

These pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness

What are Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp, and enterohemorrhagic and shiga toxin-producing E-Coli