Appetizer Questions
NAME______HOUR______
F.A.T.T.O.M.
APPETIZER QUESTIONS
0 How do you think food becomes dangerous?
0
0 What conditions can create a hazardous environment?
LEARNING GOALSStudents will be able to:
- ______the terms related to the ______of ______
- ______the methods of growth of ______
- ______the ______between the growth of ______and ______items.
F.A.T.T.O.M. explains what allows foodborne pathogens to grow. Complete each word
• F
• A
• T
• T
• O
• M
FOOD
The ______ available in food often determines whether ______will grow. While some microorganisms have simple nutrient requirements, some ______require a ______diet, including ______.
______, such as meat, milk, ______and fish, are ______hazardous. They are most likely to cause ______because they are a food source for ______and can support growth of these bacteria.
ACIDITY
The degree of acidity or ______(base) of a substance is measured by its pH. pH is measured on a scale from __-______. An ______with a pH of _____ is exactly ______. Foods with a pH below 7.0 are ______; a pH ______7.0 is ______. The ______the pH, the higher the ______; the ______the pH, the ______the acidity.
Bacteria grow best ______
Most bacterial growth is inhibited in ______acidic ______. That is why ______foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable ______for pathogenic bacteria. Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic. Microorganisms thrive in ______
TEMPERATURE
______grow and ______quickly between the temperatures of ___ to ______degrees the two-hour period in the TEMPERATURE DANGER ZONE (___) , minimal growth and reproduction will occur ______
One important rule of food safety is ______
TIME
______the time low acid and high protein foods stay in the TDZ to ____ hours or less prevents growth of large numbers of ______.
After ______hours, microorganisms will have grown to ______.
OXYGEN
Microorganisms that need ______(air) to grow are called ______.
When foods such as ______, spaghetti sauce or vegetables are canned, ______is excluded from the environment. Therefore, growth of aerobic ______is controlled and the food is preserved. Such foods are ______and do not require ______until they are opened.
Some microorganisms will grow only in ______conditions (in the absence of oxygen). ______, a rare type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism that grows only in ______conditions.
Improperly preserved home ______foods are a typical source of ______. Home canned items ______be used in foodservices.
MOISTURE
______must have an______supply of ______to ______.
Food ______is related to ______content and water ______level.
______is the amount of water in food expressed as a percentage.
Water activity (aw) is ______
Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower aw because
______
AVOIDING PROBLEMS
QUIZ
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ARTICLE FACTS
Locate and list the 5 vocabulary words you do not know
Why did I ask you to read this article?
What do sprouts and FAT TOM have in common?
CLOSURE