Fattom - Study guides, Class notes & Summaries
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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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FSM EXAM QUESTIONS AND ANSWERS
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What water activity do potentially hazardous foods have? - Answer- 0.85 or above 
 
What are the conditions that encourage fast bacterial growth? - Answer- FATTOM (food, acidity levels, temperature, time, oxygen need, and moisture) 
 
What is the "danger zone"? - Answer- 40-140 degrees Fahrenheit (or 41-135) 
 
What constitutes as adulterated food? - Answer- foods that are decomposed/produced in unsanitary conditions 
 
What is the only use for cloths submerged in sanitary buckets containing the...
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Publix Bakery Manager Test Study Questions 100% Solved 2024-2025
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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, Apologize for the problem, Listen with empathy, Make it right...
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2024/2025 SERVSAFE FINAL EXAM WITH COMPLETE ANSWERS GRADED A+
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Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to people by food 
Foodborne Illness Outbreak - CORRECT ANSWER When two or more people experience the same illness after eating the same food 
High Risk Populations - CORRECT ANSWER Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 
Temperature Control for Safety - CORRECT ANSWER TCS 
41-135 - CORRECT ANSWER Danger Zone 
TCS Foods - CORRECT ANSWER M...
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Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update 2023-2024 | 100% Verified
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Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in 
a food; toxins may also be produced by chemicals, heavy metals, or other substances 
-most common are staph and clostridium 
three main areas of food safety and sanitation -time and temp 
-heat and cold 
-handwashing/ware-washing(plates and etc) 
poultry cooked to and internal temp of 165 for 15 seconds 
ground...
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SmartServe Exam Practice LATEST 2023-2024 ACTUAL QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
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SmartServe Exam Practice LATEST 
 ACTUAL QUESTIONS 
AND CORRECT ANSWERS 
(VERIFIED ANSWERS) |ALREADY 
GRADED A+ 
Foodborne Illness (FBI) - CORRECT ANSWER Disease transmitted to people by food 
When is a FBI considered to be an OUTBREAK? - CORRECT ANSWER When two or 
more people have the same symptoms 
T or F: Most cases of FBI go unreported - CORRECT ANSWER True 
Considered to be the "Big Eight" of TCS's - CORRECT ANSWER Dairy, Eggs, 
Shellfish, Crutacean fish, Wheat, Soy, Peanuts, Tree...
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SERVSAFE MANAGER 7th EDITION STUDY 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+.
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SERVSAFE MANAGER 7th 
EDITION STUDY 80 + QUESTIONS 
AND CORRECT ANSWERS 2024 
GRADED A+. 
2 / 8 
1. Define the requirementsfor the designation "foodborne-illness outbreak": -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. 2. List the groups that are included in the high risk population for contract-ing a foodborne 
illness?: - Elderly people 
- Pres...
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Servsafe Food Manager Exam Questions & Answers 100% Verified By Experts
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When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
When are utensils not required be wrapped? - ANSWER-If they are removed when guests are seated or clean/sanitized after guests leave 
 
FATTOM - ANSWER-Food, 
Acidity, 
Time, 
Temp, 
Oxygen, 
Moisture; 
 
Conditions that should be controlled for safety 
 
FATTOM - ANSWER-Food, 
Acidity, 
Time, 
Temp, 
Oxygen, 
Moisture; 
 
Conditions that should be c...
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SERVSAFE 7TH ED. 2018 FLASHCARDS QUESTIONS AND ANSWERS ALREADY PASSED
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SERVSAFE 7TH ED. 2018 FLASHCARDS QUESTIONS 
AND ANSWERS ALREADY PASSED 
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 in hospitals, taking certain 
medications, under-going cancer treatments, organ transplant recipients) 
List the 13 potentially hazardous foods as discussed in the text. - CORRECT ANSWER 
- Milk & dairy products 
-...
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Introduction to Culinary Arts Study Guide Questions and Answers Rated A+
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Introduction to Culinary Arts Study 
Guide Questions and Answers Rated A+ 
 
What are the correct steps for washing dishes? 
Remove any leftover food 
 
Clean the dishes 
 
Rinse off soap 
 
Disinfect 
 
Dry thoroughly 
 
What does the acronym FIFO stand for in inventory management? 
First In, First Out 
 
What does the acronym FATTOM represent in terms of bacterial growth? 
Food, Acidity, Time, Temperature, Oxygen, Moisture—all these conditions are necessary for 
bacteria to thrive 
 
What is...
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