WorksheetsFNW-07.1: Handwashing, FATTOM, and Fight BAC
Total questions: 30
Worksheet time: 16mins
The F in FATTOM stands for: (FNW-7.2)
Food
Flavor
First
Frankenstein
The A in FATTOM stands for (FNW-7.2)
Acidity
Air
Actual
Antibiotic
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
In order to grow, most microbes must have _______. (Hint: It is the O in FATTOM) (FNW-7.2)
Object
Oxygen
Oxide
Octagon
The level of ________ determines how fast bacteria will grow. It is the M in FATTOM (FNW-7.2)
Moisture
Maxium
Meat
Monopoly
Will most people get sick if you eat (ingest) just a few "fresh" food-borne illness causing microbes? (FNW-7.2)
Definitely yes.
Probably not
What happens to microbes if you change the temperature? (There are multiple correct answers here -- be sure you pick them all!) (FNW-7.2)
A little heat (around 90-110o) means they'll multiply faster.
A lot of heat (above 140o) kill them
Freezing them kills them.
Temperatures below 40o will double their multiplication rate
Colder temperatures slow their multiplication/reproduction
What kinds of foods (the F in FATTOM) do food-borne illness microbes like to "eat"? (Select all that apply) (FNW-7.2)
Proteins
Sugars/carbohydrates
Gelatine
Vitamins and minerals
Adhesives
What is the best precaution for preventing foodborne illnesses? (FNW-7.1)
buy from an approved vendor
Use the vendor with the best quality food
handwashing
having a clean restaurant
What is the number one way to prevent illness from viruses? (FNW-7.1)
take Tylenol
get an antibiotic from your doctor
don't go out with a wet head
good handwashing procedures
What temperature should the water be when washing your hands? (FNW-7.1)
As cold as you can stand
within 5o of 100o C
Comfortably warm
As hot as you can stand (hotter than 140o F)
What is a single use towel? (FNW-7.1)
A towel that gets used only once
a towel you can use for the entire day
a towel you share with someone
a towel that can be bleached and reused
What is the first step when washing your hands? (FNW-7.1)
put soap on them
wet hands
rinse hands
scrub hands
Hand sanitizer is always as good to use in place of handwashing. (FNW-7.1)
True
False
How long should you scrub your hands for to ensure they are clean? (FNW-7.1)
20-30 seconds
40- 50 seconds
one minute
two minutes
What is a good way to help you scrub for the correct amount of time? (FNW-7.1)
set a timer
have someone time you
sing the Happy Birthday song to yourself twice
hop on one foot and count
What do you do immediately with the paper towel when you are done drying your hands? (FNW-7.1)
Flush it
Put it in your pocket for later use
throw it away on the floor so you don't touch the trash can
use it to turn the faucet off and then throw it away
What should you do before you wash your hands? (FNW-7.1)
Look at your nails
set a timer
put sanitizer on your hands
check for soap and paper towels
What is done with the paper towel at the end of hand hygiene? (FNW-7.1)
Thrown on the floor for someone else to pick up
Thrown in the waste basket
Put in my pocket until later
I use my pants to dry my hands, saves trees!
Which part of your hand should you scrub while hand washing? (FNW-7.1)
Just the tops of your hands
The tops of your hands, palms, knuckles, fingers, fingernails and wrists
Just your fingers
The tops and palms of your hands
What is the first core practice of food safety according to Fight BAC?
Separate
Chill
Cook
Clean
How long should you wash your hands with soap and water before handling food?
25 seconds
10 seconds
20 seconds
15 seconds
What is the recommended safe internal temperature for cooking poultry or reheating any leftover food?
160 °F
145 °F
170 °F
165 °F
Which of the following is NOT a safe way to thaw food?
At room temperature
In the microwave
In the refrigerator
In cold water
What should you use to measure the internal temperature of cooked foods?
A food thermometer
A pressure gauge
A color chart
A timer
What is the maximum safe refrigerator temperature to prevent bacterial growth?
45 °F
50 °F
40 °F
32 °F
What should you do with cloth towels used in the kitchen?
Wash them often in the hot cycle
Use them once and discard
Rinse them with cold water
Dry them in the sun
What is the safe minimum internal temperature for reheating leftovers?
150 °F
155 °F
165 °F
145 °F
Which practice helps prevent cross-contamination?
Using the same cutting board for all foods
Separating raw meat from other foods
Storing all foods together
Cooking all foods at the same temperature
What should you do with leftovers to ensure they cool quickly?
Place them in the sun
Leave them in large containers
Cover them tightly
Divide them into shallow containers
