Safe Food Whats my temp Kitchen basics FATTOM

Safe Food What's my temp? Kitchen basics FATTOM? 100 100 200 200 300 300 400 400 500 500

Method of stock rotation or Using older food supplies first The first in first out rule refers to: Row 1, Col 1

165 degrees for 15 seconds What is the minimum internal Cooking temperature for chicken? 1, 2

Stainless Steel The most desirable material for surfaces in a commercial Kitchen/lab is _____: 1, 3

To decrease microbial growth What is the purpose of FATTOM? 1, 4

Slowly under refrigeration The safest of the 4 ways to thaw Frozen food is: 2, 1

30 seconds When using the 3 rd sink water to Sanitize objects, the item should be immersed for at least ______? 2, 2

Critical Control Point-points where an specific action can be taken to reduce, eliminate or minimize a hazard What is a CCP? 2, 3

Cut melons, tomatoes, baked potatoes, meat, poultry, dairy, tofu, eggs, untreated garlic and oil mixtures, cooked rice and beans Name 4 potentially hazardous Or TCS foods: 2, 4

6 conditions bacteria needs to grow What does FATTOM refer to? 3, 1

cold A safe method for thawing Foods is to cover it and place It under ______ running water. 3, 2

FIFO After cleaning, you should refill Shelves using the _____ system: 3, 3

No more than 4 hours How long can food remain in The TDZ: 3, 4

Bacteria Which micro-organism is responsible for causing the most foodborne illnesses? 4, 1

155 degrees What is the minimum internal Cooking temperature for a pork chop? 4, 2

Clean is free of visible dirt, sanitized is free of bacteria What is the difference between Being “clean”and being “sanitized”: 4, 3

135 degrees to 70 degrees in 2 hours then 70 degrees to 41 degrees in an additional 4 hours for a total of 6 hours of cooling time Describe the temperature and time Process for cooling foods (2 -stage Cooling Process)? 4, 4

Chemical=cleaning products, Physical=broken glass or jewelry What is the difference between a Chemical and Physical hazard? 5, 1

145 degrees The minimum internal cooking Temperature of fish is ____? 5, 2

Hazard Analysis Critical Control Point- specific points through a food’s flow where specific action can be taken to prevent, eliminate, or reduce a food safety hazard What is HACCP: 5, 3

The transfer of bacteria from one food or surface to another. Occurs when mishandling food and food products. What is cross-contamination And how does it occur? 5, 4