WorksheetsUnderstanding FATTOM in Food Safety
Total questions: 20
Worksheet time: 10mins
Which temperature range is known as the "danger zone" for microbial growth in food safety?
32∘F to 41∘F
41°F to 135°F
−0.4∘F to 32∘F
140∘F to 212∘F
What does the first "T" in FATTOM stand for?
Tough
Temperature
Texture
Taste
Which of the following is NOT a recommended food storage guideline?
Store raw meat above ready-to-eat foods
Label and date all stored foods
Keep foods covered to prevent contamination
Store foods at appropriate temperatures
What is potable water?
Water you can drink
Water from a pond
Water in a toliet
Water with flavoring
Which factor in FATTOM refers to the amount of water available for microbial growth?
Fat
Acidity
Moisture
Oxygen
How long can perishable foods safely remain in the danger zone before they should be discarded?
1 hour
2 hours
4 hours
6 hours
How many people need to get sick for it to be considered a food born illness outbreak?
52
5
25
2
Which storage method best prevents microbial growth in dry foods?
Store in humid environments
Store in airtight containers
Store at room temperature uncovered
Store in direct sunlight
Which of the following is NOT a factor in the FATTOM acronym?
Fat
Acidity
Time
Oxygen
What order do you clean dishes?
Rinse, wash, sanitize
Sanitize, rinse, wash
Wash, Rinse, Sanitize
Soak, wash, rinse
Which of the following best describes the effect of acidity on microbial growth?
High acidity inhibits microbial growth
Low acidity inhibits microbial growth
Acidity has no effect on microbes
Microbes grow best in acidic environments
What is the recommended refrigerator temperature for safe food storage?
32∘F
40∘F or below
50∘F
0∘F
Which factor in FATTOM is controlled by vacuum packaging?
Time
Oxygen
Moisture
Temperature
Which of the following foods is most likely to support rapid microbial growth?
Dried pasta
Fresh chicken
Canned beans
Frozen vegetables
What is the main reason for storing foods at low temperatures?
To increase flavor
To slow down microbial growth
To reduce acidity
To increase moisture
Which of the following is a correct guideline for storing leftovers?
Leave at room temperature overnight
Refrigerate within 2 hours
Store uncovered in the fridge
Freeze only after 24 hours
Which factor in FATTOM can be controlled by adding salt or sugar to foods?
Moisture
Time
Temperature
Oxygen
Botulism comes from what?
Dented cans
Pigs
Leaving food out too long
Out of date food
What temperature should all fowl (birds) be cooked to?
It does not matter
135°
165°
156°
Which of the following is a reason why food should be stored in clean, dry containers?
To prevent loss of flavor
To prevent microbial contamination
To increase shelf life
To reduce acidity
