Question

21
multiple choice 1 point
what is the correct word combination for the acronym fattom?
○ food, acid, time, temperature, oxygen, moisture
○ fat, acid, taste, temperature, oxygen, moisture
○ fat, alcohol, time, temperature, observe, moisture
○ food, alcohol, time, tape, oxygen, moisture

22
multiple choice 1 point
foods that are more susceptible to pathogens are known as what?
○ tcs foods
○ cooked foods
○ raw foods
○ all food is equally susceptible to pathogens.

23
multiple choice 1 point
what is the correct internal temperature to cook poultry for safety?
○ 145°f
○ 165°f
○ 155°f
○ 135°f

Explanation:

Question 21

FATTOM is an acronym used in food safety to represent the conditions needed for microbial growth. The correct breakdown is Food, Acid, Time, Temperature, Oxygen, Moisture. The other options have incorrect terms (like Fat, Taste, Alcohol, Tape, Observe which don't fit the acronym's meaning).

TCS (Time - Temperature Control for Safety) Foods are those that require time and temperature control to prevent the growth of pathogens. Cooked and raw foods aren't all equally or specifically categorized this way, and not all food is equally susceptible (e.g., dry foods with low moisture are less so). So the correct term is TCS Foods.

To ensure safety, poultry (like chicken, turkey) must be cooked to an internal temperature of 165°F to kill harmful bacteria such as Salmonella. The other temperatures are either too low (145°F is for whole cuts of beef, pork, etc., 135°F is for some ready - to - eat foods held hot, 155°F is for ground meat) or incorrect for poultry.

Answer:

A. Food, Acid, Time, Temperature, Oxygen, Moisture

Question 22