2 servesafe manager chapter 2

Which could be considered a physical contaminate?

• A a fish bone

• A cherry pit

• Staples in a Chinese food container

• All of the above

Which picture show and unsafe practice when handling chemicals?

• 1

• 2

• 3

• None of them

What does the F stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

What does the A stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

Tags

NGSS.MS-LS1-5

What does the first T stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

Tags

NGSS.MS-LS1-5

What does the second T stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

What does the O stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

Tags

NGSS.MS-LS1-5

What does the M stand for in FATTOM which stands for the 6 conditions that support the growth of bacteria.

Tags

NGSS.MS-LS1-5

I am commonly linked with read-to-eat food. I am found in the feces of infected people. Exluding staff with jaundice can stop me. Handwasing can prevent me.

• Hepatitis A

• Salmonella Typhi

• Nontyphoial Salmonella

I am carried in the bloodsteam and intestinal tract of humans. I am commonly linked with beverages and ready-to-eat-food. Cooking food correctly can prevent me. Washing hands can stop me.

• Hepatitis A

• Salmonella Typhi

• Nontyphoidal Salmonella