Fattom stands for - Study guides, Class notes & Summaries

Food Safety Certification fully solved rated A+ 2024What can bacteria cause? - correct answer Food borne infections, intoxications, and toxic mediated infections What are chemical hazards? - correct answer Toxic substances that may occur naturally or may be added during the processing of food. Examples of chemical contaminants? - correct answer Agricultural chemicals (pesticides, fertilizers, antibiotics). Cleaning compounds. Heavy metals (lead and mercury). Food additives. What are phy...

Biological and Physical - Answer Pest can cause these types of contamination FATTOM stands for - Answer Food, Acidity, Time, Temperature, Oxygen, Moisture which are conditions for bacterial growth Biologica Hazard - Answer Pathogen that can cause an illness such as e-coli or salmonella TCS Foods - Answer 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 (pa...

ServSafe Food Protection Manager Study Guide Complete Solutions A foodborne illness is defined as: ️A disease carried or transmitted to people by food. A foodborne illness outbreak occurs when: ️Two or more people experience the same illness after consuming the same food. Higher risk populations include: ️Infants, preschool-age children, pregnant women, the elderly, people taking medications, and seriously ill individuals. The three types of contamination are: ...

Symptoms (not part of 5 required to report to supervisor) that might think would exclude or restruct a food service workers duties - ️️headache, sneezing, coughing, nausea, runny nose - symptoms potentially due to causes other than foodborne illness Foods typically associated with Listeriosis outbreak - ️️Unpasteurized milk and associated milk products (raw milk cheese); prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given...

Food Handler Permit Test Latest 2024 Graded A+ 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...

Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE Four phases of bacterial presence in food - Answers - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answers - Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answers - Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk vir...

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 bacteria) - An...

TEST BANK FOOD MANAGER SOLUTION MANUAL 1ST EDITION 2024;OVER 300 QUESTIONS AND ANSWERS SOLVED AND VERIFIED BY EXPERTS 100% According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Ans - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Ans - Over 325,000 people According to Centers for Disease Control and Preve...

NYC Food Handler's Study Guide Latest Update Graded A true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is 165F ground meat and foods containing ground...

Food Safety - Florida questions with answers 2024/2025What is BACTERIAL INFECTION? - correct answer An infection caused by bacteria eaten (Shigella, E.coli, Salmonella and Campylobacter J.) These are considered FOODBORNE illness bacteria. FATTOM stands for - correct answer Food, Acidity, Time, Temperature, Oxygen, Moisture. These factors control or allow bacterial growth. (Bacteria doubles every 10 to 20 mins) What are the 4 stages bacteria grows in: - correct answer Lag Phase: First intro...