Fattom - Study guides, Class notes & Summaries
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ServSafe Manager 7th Edition Exam with Guaranteed Accurate Answers
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Define the requirements for the designation "foodborne-illness outbreak" - correct answer - Two+ people have the same symptoms after eating the same food. 
- An investigation is conducted by state & local regulatory authorities 
- The outbreak is confirmed by a laboratory analysis 
 
2. List the groups that are included in the high risk population for contracting a foodborne illness? - correct answer - Elderly people 
- Preschool-age children 
- People w/ compromised immune systems (patients i...
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Publix Bakery Manager Test
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Temp and humidity of proof box - Answer-110°F/85% humidity 
 
What is the DDT? - Answer-Desired dough temp is 78°F-82°F 
 
What temp is yeast killed? - Answer-140°F 
 
What should the internal temp of bread be after it has baked? - Answer-199°F-204°F 
 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - 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? - Answer-Stay Cool, Apologize for the p...
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Servsafe final exam study questions and answers with complete solutions 2024
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Foodborne Illness -answer- A disease carried or transmitted to people by food 
 
Foodborne Illness Outbreak -answer- When two or more people experience the same illness after eating the same food 
 
High Risk Populations -answer- Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
 
Temperature Control for Safety -answer- TCS 
 
41-135 -answer- Danger Zone 
 
TCS Foods -answer- Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...
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FOOD MANAGER'S CERTIFICATION EXAM 2024 WITH 100% CORRECT ANSWERS
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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...
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ServSafe Certification(questions and answers)graded A+
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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...
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Food Safety Manager Exam Tap Series Practice Questions and Answers
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Food Safety Manager Exam Tap Series 
Practice Questions and Answers 
What type of person is at high risk for food born illnesses? - Correct Answer ️️ -Young 
children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: - 
Correct Answer ️️ -Purchasing food from an unsafe source, Failing to cook food 
correctly, Poor personal hygiene, Working with contaminated equipment, Holding food 
at incorrect temperatures 
What ...
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Servsafe Manager 7th Edition Study Guide Answers And Questions.
- Exam (elaborations) • 9 pages • 2024
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Servsafe Manager 7th Edition Study Guide Answers And Questions. 
 
 
 
 
 
Define the requirements for the designation "foodborne-illness outbreak" - correct answer. - Two+ people have the same symptoms after eating the same food. 
- An investigation is conducted by state & local regulatory authorities 
- The outbreak is confirmed by a laboratory analysis 
 
2. List the groups that are included in the high risk population for contracting a foodborne illness? - correct answer. - Elderly p...
-
Publix Bakery Manager Test Questions With Correct Solutions, Already Passed!!
- Exam (elaborations) • 8 pages • 2024
- Available in package deal
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- $7.99
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Temp and humidity of proof box - Answer-110°F/85% humidity 
What is the DDT? - Answer-Desired dough temp is 78°F-82°F 
What temp is yeast killed? - Answer-140°F 
What should the internal temp of bread be after it has baked? - Answer-199°F-204°F 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - 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? - Answer-Stay Cool, Apologize for the problem, L...
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ProStart I National Test with complete solutions Graded A+
- Exam (elaborations) • 10 pages • 2024
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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...
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Food Safety Manager Exam Tap Series Correctly Answered Questions| UpToDate | Already Graded A+
- Exam (elaborations) • 3 pages • 2024
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What type of person is at high risk for food born illnesses? ☑: Young children, elderly, people with weak immune systems 
Active Managerial Control focuses on the top five foodborne illness risk factors: ☑: Purchasing food from an unsafe source, Failing to cook food correctly, Poor 
personal hygiene, Working with contaminated equipment, Holding food at incorrect 
temperatures 
What are the three food contaminants? ☑: Biological, Physical, Chemical 
What does FATTOM stand for? ☑: Food, ...
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