Factors that contribute to make food unsafe: FATTOM

What are the factors are necessary for bacteria growth?

• water, food, oxygen, temperature, time, neutral elements

• food, acidity, temperature,time, oxygen and moisture

• time and food

• none of the above

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

What pathogen does FATTOM only apply to?

• Virus
• Parasite
• Fungi
• Bacteria

Bacteria doubles every _______ minutes in the temperature danger zone.

• 2
• 15
• 20
• 30

Janice cooked her hamburger to an internal temperature of 165 deg. F.

• Food is in the Danger Zone
• Food is Safe

Michael decided to put the leftover lasagna in the refrigerator after he finished his homework which took about 4 hours.

• Food is in the Danger Zone
• Food is Safe