Fattom - Study guides, Class notes & Summaries

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below Answer - A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Answer - B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How m...

ServSafe Practice Test || Revised Study Set Garbage containers used by a business should be *Ans* waterproof, easy to clean, leakproof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be *Ans* discarded Which food items provide an ideal environment for pathogen growth *Ans* uncooked rice Which of these is created to identify food safety risks throughout the flow of food *Ans* Hazard Analysis Critic...

ProStart I National Test with complete solutions Graded A+ Commercial Segment of Hospitality Industry For Profit businesses Non-commercial Segment of the Hospitality Industry Not for profit. i.e., jails, schools, hospital Epicurean A person with a refined taste for food and wine Culinarian One who has studied and continues to study the art of cooking The first coffee house Oxford England Catherine de Medici Introduced the fork to France Fred Harvey/ Harvey Ho...

CPFS Exam Questions and Answers Tested and Verified Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT ANSWER-- Created by the EPA -Regulates sanitizers condemnation - CORRECT ANSWER-Declaring unfit for use or sale Class 1 Food Recall - CORRECT ANSWER-The most serious recall. May cause serious adverse health consequences. Variance - CORRECT ANSWER-Modification or waiver from a food code requirement Misbranding - CORRECT ANSWER-bad labeling; indication incorrect inform...

Illinois Food Handler Terms All Answers Correct FIFO First In, First Out. Rotation system that uses the oldest products first FATTOM Food, Acidity, Temperature, Time, Oxygen, Moisture time-temperature abuse when food has stayed too long at temperatures that are good for the growth of pathogens Critical Control Point A step in the flow of food where contamination can be prevented or eliminated.

ServSafe CertificationFoodborne Illness Outbreak - correct answer Two or more people High Risk Populations - correct answer Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - correct answer Temperature Control For Safety Temperature Danger Zone - correct answer 41 - 135 F TCS Foods - correct answer Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts...

SERVSAFE/NRFSP Exam review| Approved question sections/ foodborne illness - Disease transmitted to people by food foodborne illness outbreak - when two or more people have the same symptoms requires investigation contamination - presence of harmful substance in food time temp. abuse - food out to long in temperature that promotes growth cross contamination - pathogens transferred from one surface to another TCS food - food requiring time and temp. control for safety high risk populati...

Temp and humidity of proof box - correct answer 110°F/85% humidity What is the DDT? - correct answer Desired dough temp is 78°F-82°F What temp is yeast killed? - correct answer 140°F What should the internal temp of bread be after it has baked? - correct answer 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - correct answer steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach?...

Pathogens -microorganisms that cause illness two types of pathogens -one that make you sick when you eat them -toxin (poison) producing ones that make you sick symptoms of a foodborne illness -diarrhea -vomiting -fever -nausea -abdominal cramps -jaundice *varies from person to person and from illness the big six -highly contagious - singled out by FDA - can cause severe illness 1. shigella spp. 2. salmonella typhi 3. nontyphoidal salmonella 4. shiga toxin-prod...

SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 6 1. Foodborne Illness: A disease carried or transmitted to people by food 2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating the same food 3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people taking meds, people who are ill 4. Temperature Control for Safety: TCS 5. 41-135: Danger Zone 6. TCS Foods: Milk, eggs, shellfish, fish...