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WorksheetsFactors that contribute to make food unsafe: FATTOM
Total questions: 42
Worksheet time: 28mins
Name
Class
Date
1.
What are the factors are necessary for bacteria growth?
a)
water, food, oxygen, temperature, time, neutral elements
b)
food, acidity, temperature,time, oxygen and moisture
c)
time and food
d)
none of the above
2.
The F in FATTOM stands for:
a)
Food
b)
Flavor
c)
First
d)
Frankenstein
3.
Which is not a TCS food?
a)
Cooked Rice
b)
Seafood
c)
Cut Melons
d)
Oranges
4.
The A in FATTOM stands for
a)
Acidity
b)
Air
c)
Actual
d)
Antibiotic
5.
What type of pH is most likely to aid in bacteria growth?
a)
Neutral/Slightly Acidic
b)
Neutral/Slightly Alkaline
c)
Acidic
d)
Alkaline
6.
Food can be left in the temperature danger zone for ______ hours before it MUST be thrown away.
a)
2 hours
b)
3 hours
c)
4 hours
d)
5 hours
7.
What pathogen does FATTOM only apply to?
a)
Virus
b)
Parasite
c)
Fungi
d)
Bacteria
8.
Bacteria doubles every _______ minutes in the temperature danger zone.
a)
2
b)
15
c)
20
d)
30
9.
Janice cooked her hamburger to an internal temperature of 165 deg. F.
a)
Food is in the Danger Zone
b)
Food is Safe
10.
Michael decided to put the leftover lasagna in the refrigerator after he finished his homework which took about 4 hours.
a)
Food is in the Danger Zone
b)
Food is Safe
11.
The meat counter was Stan’s last stop in the supermarket where he bought a package of chicken breasts. As soon as he got home, he put the package in the freezer.
a)
Food is in the Danger Zone
b)
Food is Safe
12.
Ellen decided to let the boiling hot soup cool off for 3 hours before putting it in the refrigerator.
a)
Food is in the Danger Zone
b)
Food is Safe
13.
Sarah and her friends were planning a cookout. To be certain everything would be ready at 6:00, she removed the frozen hamburger patties from the refrigerator in the morning.
a)
Food is in the Danger Zone
b)
Food is Safe
14.
Jason and his friends left the remaining banana cream pie on the table thinking they might want to finish it when they got back from the movies.
a)
Food is in the Danger Zone
b)
Food is Safe
15.
When everyone had been served at the buffet, Joan whisked the leftover casseroles into the refrigerator.
a)
Food is in the Danger Zone
b)
Food is Safe
16.
Tina couldn’t bear to throw out the remains of the expensive roast beef, even though it had been in the refrigerator over a week.
a)
Food is in the Danger Zone
b)
Food is Safe
17.
Jack was glad when he found the package of pork chops that had fallen next to the refrigerator when he was emptying the grocery bags the night before. He quickly stuck them in the freezer to keep them safe.
a)
Food is in the Danger Zone
b)
Food is Safe
18.
Also called food poisoning; caused by consuming unsafe food or drink
a)
Freezer Burn
b)
Contaminated Food
c)
Foodborne Illness
19.
Spreading harmful bacteria from one food to another
a)
cross-contamination
b)
freezer burn
c)
danger zone
20.
Maintaining cleanliness
a)
cross-contamination
b)
freezer burn
c)
Sanitation
21.
temperatures between 40-140 0F
a)
danger zone
b)
freezer burn
c)
contaminated
22.
to make impure
a)
contimanited
b)
perishable
c)
bacteria
23.
microscopic living organisms
a)
bacteria
b)
unappealing, dried up white area on food
c)
perishable
24.
foods that spoil easliy
a)
danger zozne
b)
perishable
c)
bacteria
25.
What is the best way to thaw frozen food
a)
in the sink with warm water
b)
in the microwave
c)
in the refriterator
26.
Why is it important to keep hot foods hot and cold foods cold
a)
so the food will taste better
b)
to prevent bacteria from growing
c)
to prevent people from burning their tongue
27.
Which statement is true about food storage
a)
Keep nonperishable foods in a cabinet or pantry
b)
store foods above the refrigerator
c)
store foods under sink with cleaning products
28.
What statement is true about proper food storage
a)
store open or bulk packages on counter or table
b)
store near stove or furnace to keep at room temperature
c)
Read the labels on food packaging, some foods may need to be refrigerated after opening
29.
The speed at which food bacteria reproduce depends on the temperature of the food.
a)
True
b)
False
30.
Water boils at this temperature.
a)
212 F
b)
165 F
c)
135 F
d)
100 F
31.
The temperature danger zone where bacteria reproduce fastest is between _____________ and ________________ F.
a)
0, 32
b)
32, 41
c)
135, 165
d)
41, 135
32.
Room temperature is a temperature around __________ degrees Fahrenheit, so it is in the temperature danger zone.
a)
70
b)
65
c)
60
33.
Food in which bacteria grow well are called __________________________________.
a)
food contact surfaces
b)
parasites
c)
potentially hazardous foods
d)
food handling
34.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
35.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
36.
Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.
a)
135
b)
140
c)
145
d)
150
37.
Safe holding of cold foods requires that they be kept below ________ degrees Fahrenheit.
a)
32
b)
56
c)
41
d)
36
38.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
39.
An accurate ______________________ is essential for measuring the temperatures of foods to make sure they have reached the minimum temperature requirements.
a)
thermometer
b)
thermostat
c)
yard stick
d)
rain gauge
40.
What is the proper temperature for a refrigerator?
a)
At or below 32 degrees
b)
At or below 40 degrees
c)
At or below 0 degrees
d)
At or below 51 degrees
41.
Bacteria, viruses, and parasites are responsible for most foodborne illnesses.
a)
True
b)
False
42.
When washing hands, one should scrub hands and arms for at least ____________ seconds.
a)
10
b)
20
c)
30
d)
40
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