Fattom - Study guides, Class notes & Summaries

Introduction to Culinary Arts Study Guide Questions and Answers Rated A+ What are the correct steps for washing dishes? Remove any leftover food Clean the dishes Rinse off soap Disinfect Dry thoroughly What does the acronym FIFO stand for in inventory management? First In, First Out What does the acronym FATTOM represent in terms of bacterial growth? Food, Acidity, Time, Temperature, Oxygen, Moisture—all these conditions are necessary for bacteria to thrive What is...

FoodSafe Test Already Graded A+ 4 million _____________million Canadians suffer from food borne illnesses every year. Public Health Inspectors and Environmental Health Officers These people serve as consultants and educators for food safety and conduct inspections. Inspections -Purpose of inspections is to make sure that food is being handled properly from receiving, through preparation to serving and that all requirements are met. Food borne Illness Complaint -Be polite and record a...

Dry heat correct answer: Baking would be used in which cooking method What does HACCP stand for? correct answer: Hazard Analysis Critical Control Point What temperatures does the Danger Zone refer to? correct answer: 41 F -135 F How many teaspoons are in a tablespoon? correct answer: 3 Which vitamin deficiency can cause scurvy? correct answer: Vitamin C How many liquid ounces are in one cup? correct answer: 8 Ounces When cleaning pots in a pot sink, what is the correct or...

Culinary Arts: ServSafe Study Guide Questions and Answers Rated A+ Who is more likely to experience foodborne illnesses and why? Children Older adults Individuals with compromised immune systems Pregnant women Can you provide examples of the three main categories of contaminants? Biological: Microorganisms like bacteria and fungi Physical: Foreign objects such as metal fragments or fish bones Chemical: Harmful substances like cleaning agents What are three common ways ...

Publix Food Safety Questions with complete solution Publix Food Safety Bacteria - correct answer Bacteria, aka Germs, are small, single-celled, living organisms that are invisible to the human eye. Bacteria Shapes - correct answer Round Rod Like Spiral Bacteria Size - correct answer Bacteria average size .00004 (1/25,000) of an inch Bacteria Space - correct answer 500 million bacteria occupy the same space as a grain of sugar Why is Bacteria often ignored - correct answ...

Publix Food SafetyBacteria - correct answer Bacteria, aka Germs, are small, single-celled, living organisms that are invisible to the human eye. Bacteria Shapes - correct answer Round Rod Like Spiral Bacteria Size - correct answer Bacteria average size .00004 (1/25,000) of an inch Bacteria Space - correct answer 500 million bacteria occupy the same space as a grain of sugar Why is Bacteria often ignored - correct answer Bacteria is often ignored because its existence and ...

Foodborne Illness (FBI) - Disease transmitted to people by food When is a FBI considered to be an OUTBREAK? - When two or more people have the same symptoms T or F: Most cases of FBI go unreported - True Considered to be the "Big Eight" of TCS's - Dairy, Eggs, Shellfish, Crutacean fish, Wheat, Soy, Peanuts, Tree nuts Considered to be the "Big Six" of pathogens - Shigella ssp, Salmonella typhi, nontyphoidal salmonella, E.coli, Hepatitus A, norovirus Bacteria grows most rapidly among ...

NC SAFE PLATES- MODULE 1 -6 EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+ Foodborne disease outbreak Correct Answer: two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Correct Answer: Illness caused by consumption of contaminated food Food Safety Correct Answer: Safeguarding or protection of food from anything that could harm consumer's health. Cross contamination Correct Answer: Transfer of a haza...

Food Handlers License Test Latest Update Graded A+ Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Reject...

NC Safe Plates- Module 1 -6 2024 Already Graded A Foodborne disease outbreak two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Illness caused by consumption of contaminated food Food Safety Safeguarding or protection of food from anything that could harm consumer's health. Cross contamination Transfer of a hazard from one food item to another. Temperature Danger Zone Range in temperature where pathogens grow most rapidly. 41...