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What are the three types of food hazards?

Biological, Chemical, and Physical.

What do biological hazards include?

Pathogens that can cause illness.

What are chemical hazards?

Contamination from harmful chemicals.

What are physical hazards in food?

Introduction of foreign objects in food.

What does A.L.E.R.T. stand for in food safety?

Assure, Look, Employees, Reports, Threat.

What does the 'A' in A.L.E.R.T. signify?

Assure: Verify safety.

What does the 'L' in A.L.E.R.T. stand for?

Look: Monitor surroundings.

What does the 'E' in A.L.E.R.T. refer to?

Employees: Train and supervise.

What does the 'R' in A.L.E.R.T. indicate?

Reports: Document incidents.

What does the 'T' in A.L.E.R.T. represent?

Threat: Recognize and respond to threats.

What are the 5 major risk factors identified by the CDC?

Unapproved suppliers, failure to cook food correctly, incorrect holding temperatures, contaminated equipment, and poor personal hygiene.

What is a Standard Operating Procedure (SOP)?

Precise methods to ensure food safety.

What is cross-contamination?

Transfer of pathogens between surfaces.

What are TCS foods?

Food that requires time and temperature control to hinder pathogen growth.

What is RTE food?

Ready-to-Eat food, no further preparation needed before consumption.

What does FAT TOM stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture.

What does 'F' in FAT TOM refer to?

Food: Availability of nutrients.

What does 'A' represent in FAT TOM?

Acidity: pH levels affecting growth (7.5 to 4.6 preferred).

What does 'T' stand for in FAT TOM?

Time: Duration of exposure to favorable conditions.

What does 'T' indicate regarding temperature in FAT TOM?

Temperature: Critical temperature range of 41°F - 135°F, known as the TDZ (Temperature Danger Zone).

What does 'O' in FAT TOM assess?

Oxygen: Aerobic vs. anaerobic environments.

What does 'M' in FAT TOM signify?

Moisture: Water activity level of 0.85 or higher for growth.

How long should food be kept in the TDZ to prevent microbial growth?

Ideally kept under 2 hours.