FATTOM

The F in FATTOM stands for:

• Food
• Flavor
• First
• Frankenstein

Which is not a TCS food?

• Cooked Rice
• Seafood
• Cut Melons
• Oranges

The A in FATTOM stands for

• Acidity
• Air
• Actual
• Antibiotic

What type of pH is most likely to aid in bacteria growth?

• Neutral/Slightly Acidic
• Neutral/Slightly Alkaline
• Acidic
• Alkaline

Food can be left in the temperature danger zone for ______ hours before it MUST be thrown away.

• 2 hours
• 3 hours
• 4 hours
• 5 hours

The temperature danger zone is:

• 40-141
• 41-135
• 35-141
• 45-135

In order for bacteria to grow the pathogen must have _______.  (Hint: It is the O in FATTOM)

• Object
• Oxygen
• Oxide
• Octagon 

The level of ________ determines how fast bacteria will grow.  It is the M in FATTOM

• Moisture
• Maxium
• Meat
• Monopoly

What pathogen does FATTOM only apply to?

• Virus
• Parasite
• Fungi
• Bacteria

Bacteria doubles every _______ minutes in the temperature danger zone.

• 2
• 15
• 20
• 30