Podcast
Questions and Answers
Bacteria needs conditions represented by the acronym FATTOM, which includes Food, Acidity, Time, Temperature, Oxygen, and ______.
Bacteria needs conditions represented by the acronym FATTOM, which includes Food, Acidity, Time, Temperature, Oxygen, and ______.
Moisture
Four common symptoms of food borne illnesses include fever, headache, nausea, and ______.
Four common symptoms of food borne illnesses include fever, headache, nausea, and ______.
Vomiting
Foods that require time and temperature control for safety are often called ______ foods.
Foods that require time and temperature control for safety are often called ______ foods.
TCS
The temperature danger zone is defined as temperatures between ______ and 135°.
The temperature danger zone is defined as temperatures between ______ and 135°.
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Food should not be held in the temperature danger zone for more than ______ hours.
Food should not be held in the temperature danger zone for more than ______ hours.
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Study Notes
Foodborne Illness Factors
- Bacteria need 6 factors to grow (FATTOM): Food, Acidity, Time, Temperature, Oxygen, Moisture
Foodborne Illness Symptoms
- Common symptoms include fever, headache, nausea, and vomiting
- Food can look and smell normal even when spoiled
Time and Temperature Control Foods
- Examples of TCS (Time and Temperature Control for Safety) foods include fish, milk, beans, tomatoes, meat, and rice
Temperature Danger Zone
- The temperature danger zone is between 41°F and 135°F
- Food should not be held in the danger zone for more than 4 hours
Safe Food Temperatures
- Refrigerator: 41°F
- Seafood/Beef/Pork: 135° - 145°F
- Poultry/Reheating food: 165°F
- Frozen food: 0°F
- Holding Hot Food: 135°F
- Ground Meat: 155°F
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Description
This quiz covers essential factors related to foodborne illness, including the FATTOM principles vital for bacteria growth. It outlines common symptoms of foodborne illnesses, identifies Time and Temperature Control foods, and emphasizes safe food temperatures. Understanding these concepts is crucial for ensuring food safety.
