Fattom - Study guides, Class notes & Summaries
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Food Handlers License Test 100% Correct Solved
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Food Handlers License Test 100% Correct Solved 
Potentially Hazardous foods - Correct Answer ️️ -any food that supports the rapid 
growth of microorganisms 
Three thermometers used for measuring food temperature - Correct Answer ️️ -Bi- 
metallic stem (0-220), thermocouple, thermistor(digital) 
Raw Shell Eggs Temperature - Correct Answer ️️ -45 F 
Smoked Fish Temperature - Correct Answer ️️ -38 F or below because of the bacteria 
Clostridium botulinum 
All Refrigerated Food excep...
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Illinois Food Handler Terms All Answers Correct
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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.
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SERVSAFE/NRFSP Exam review| Approved question sections/| latest update 2024/25|
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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...
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PUBLIX BAKERY MANAGER TEST WITH 100% CORRECT ANSWERS
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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?...
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CPFS Exam Questions and Answers Tested and Verified
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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...
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SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+.
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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...
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FOODBORNE ILLNESS questions and answers(latest update)
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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...
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Safety & Sanitation Test Questions and Answers 2024 with complete solution
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Safety & Sanitation Test Questions and 
Answers 2024 with complete solution 
3 Types of Contaminants - Answer ️️ -- Biological (bacteria, viruses, etc) 
- Chemical (cleaning counter tops around food) 
- Physical (hair, nails, etc) 
Time Temp Abuse - Answer ️️ -TCS foods are time and temperature abused any time they're in 
the temperature danger zone, 41°F to 135°F 
Cross Contamination - Answer ️️ -The process by which bacteria or other microorganisms are 
unintentionally transferr...
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Publix Bakery Manager Test Questions & Answers 100%
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Temp and humidity of proof box - ANSWER110°F/85% humidity 
 
What is the DDT? - ANSWERDesired dough temp is 78°F-82°F 
 
What temp is yeast killed? - ANSWER140°F 
 
What should the internal temp of bread be after it has baked? - ANSWER199°F-204°F 
 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - ANSWERsteam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes 
 
What is the CALM approach? - ANSWERStay Cool, Apologize for the problem...
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2024 PUBLIX BAKERY MANAGER TEST ACTUAL QUESTIONS AND ANSWERS SOLVED 100%
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2024 PUBLIX BAKERY MANAGER TEST ACTUAL QUESTIONS AND ANSWERS SOLVED 100% 
 
 
Temp and humidity of proof box 
110°F/85% humidity 
What is the DDT? 
Desired dough temp is 78°F-82°F 
What temp is yeast killed? 
140°F 
What should the internal temp of bread be after it has baked? 
199°F-204°F 
What temp and how long should 100% Whole Wheat 5 grain bread be baked at? 
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? 
Stay Cool,...
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