Fattom stands for - Study guides, Class notes & Summaries

Food Protection Final Course Questions and Answers 100% Solved Inspectors must be given access to XX areas of the food establishment during an inspection. all Food is... any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms. Potentially Hazardous Foods are all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked ri...

Biological and Physical Pest can cause these types of contamination FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture which are conditions for bacterial growth Biologica Hazard Pathogen that can cause an illness such as e-coli or salmonella TCS Foods Rice, potatoes, meat, eggs, sprouts, lettuce, tomato fish, and eggs are some examples of foods that need to be controlled with time and temperature to control microbe (pathogen) growth TDZ Tempera...

Food Handler Permit Test With Complete Solutions

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Certified Professional Food Safety (CP-FS) Exam Questions and Answers 2023 Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfis...

Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) 2 common patho...

Four phases of bacterial presence in food - Answer- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacte...

Approved products for disposal in bone can - ANSWERBone and fat Raw, cooked, and processed Meat Chicken Fish Consumer-packaged goods Fried chicken Non approved products for disposal in bone can - ANSWERProduct packaging Dri-loc pad String Bread Produce Dairy Cheese Shellfish Temperature Danger Zone (TDZ) - ANSWER40-140 degrees F Freezer should be kept at what degree - ANSWER0° or below Beef should be stored at what temperature? - ANSWER34°F Chicken should b...

ProStart 1 Final Exam Review (90ish Questions) Rated 100% Correct 2023/2024. Within the noncommercial segment, foodservice is typically handled in what two ways? - Correct Answerscontract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? - Correct Answersquick service The most widely recognized rating service in the US is the: - Correct AnswersAAA (tourbook) One disadvantage of building a business by word of mouth is that the process...