FNW-7.1 & 7.2: Handwashing and FATTOM

Front

The F in FATTOM stands for:

Back

Food

Front

The A in FATTOM stands for

Back

Acidity

Front

What type of pH is most likely to aid in bacteria growth? (FNW-7.2) Neutral/Slightly Acidic -- about the same as a human, Neutral/Slightly Alkaline -- about the same as a chicken, Acidic -- about the same as lemon juice, Alkaline - about the same as ammonia or chlorine bleach

Back

Neutral/Slightly Acidic -- about the same as a human

Front

In order to grow, most microbes must have _______. (Hint: It is the O in FATTOM)

Back

Oxygen

Front

The level of ________ determines how fast bacteria will grow. It is the M in FATTOM (FNW-7.2)

Back

Moisture

Front

Will most people get sick if you eat (ingest) just a few "fresh" food-borne illness causing microbes?

Back

Probably not

Front

What is the best precaution for preventing foodborne illnesses?

Back

handwashing

Front

What is the number one way to prevent illness from viruses?

Back

good handwashing procedures

Front

What temperature should the water be when washing your hands?

Back

Comfortably warm

Front

What is a single use towel? (FNW-7.1)

Back

A towel that gets used only once