Chapter 2- Understanding the Microworld Flashcards
What does the F stand for in FATTOM?
Food- Pathogens need an energy source to grow on.
What does the A stand for in FATTOM?
Acidity- Pathogens grow better in food with little to no acidity.
What does the first T stand for in FATTOM?
Temperature- If the temperature falls between the temperature danger zone (41-135) pathogens will grow extremely fast.
What does the second T stand for in FATTOM?
Time- The longer food has the more time the pathogens have had to multiply on it (4 hours is the maximum temperature it should be left out).
What does the O stand for in FATTOM?
Oxygen- Some pathogens need oxygen to strive, other do not.
What does the M stand for in FATTOM?
Moisture- The more moist the food is the higher the amount of pathogens on the food are.
What are two conditions that are easiest to control in a food service operation? In what ways can you control these two conditions?
Time- Don’t leave it out for more than four hours
Temperature- Don’t let it be in the temperature danger zone for too long
What is a Microorganism?
Microorganisms are small, living organisms that can only be seen through a microscope.
What are harmful Microorganisms called?
Pathogens.
What are symptoms of a Foodborne Illness?
Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (Yellowing of the skin or eyes)
How long can a foodborne illness last?
From as little from 30 minutes to six weeks.
What are in the Big Six?
Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus
Food handlers that have been diagnosed as sick should _____________ while sick.
Not be working in the operation
What is the temperature danger zone?
41F-135F (5C-57C)
What is the really bad temperature danger zone?
70F-125F (21C-52C)
