1. F.A.T.T.O.M.

2. Bacteria like protein-rich foods.
Meat
Milk
Cheese
Eggs
Fish

3. ACIDITY(Low)
Bacteria grow best in an environment that is neutral or only slightly acidic.
Acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria.
Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.
Microorganisms thrive in a pH range between 6.6 and 7.5.

4. Acidity of Certain Foods

5. Time Food may become dangerous if left out for 2 hours or more.
Bacteria double every 20 minutes

6. Temperature Danger zone = 40-140 °F
Room temperature is ideal for bacterial growth
ServSafe says °F

7. Oxygen Most bacteria needs oxygen to grow.
If something needs oxygen to grow this is called Aerobic
If something does NOT need oxygen to grow, this is called Anaerobic
I.E. Botulism does not need oxygen to grow (canned goods) It is rare but deadly.

8. Moisture Bacteria LOVE wet/moist foods!
Not foods such as crackers and breads at room temperature.
Things well preserved with salt and sugar deprive bacteria of water and limit its reproduction.
Examples of this are jams, jellies, and beef jerky.

9. 4 Day = Throw AWAY

10. Quick Practice Quiz

11. 1. Bacteria prefer _____-_____ foods
High-acid
Protein-rich
Moldy
All of the above

12. 2. Most pathogenic bacteria prefer environmental conditions that are
Dry
Wet
Acidic
All of the above

13. 3. Most types of bacteria cannot live in foods that are
Acidic
Neutral
Alkaline
Odorous

14. 4. Cooked meats at room temperature are in the Temperature Danger Zone (TDZ), which is between ________?
Room temperature and freezing
40°F to 140°F
41°F to 180°F
70°F to 140°F

15. 5. Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than _____________ to reach dangerous numbers that can cause foodborne illness.
8 hours
4 hours
2 hours
6 hours

16. 6. Improperly canned foods could cause which of the following foodborne illnesses?
Bulimia
Conjunctivitis
Botulism
Cancer

17. 7. Bacteria wouldn't multiply very fast in a box of corn flakes because
Cereal is low in moisture
The box is too high in the cupboard
Corn flakes are high in protein
Corn flakes are too acidic

18. 8. Is it safe to eat an orange that has been kept at room temperature for more than two hours?
Yes No

19. 9. Beef jerky is shelf stable and safe to eat because
It is low in moisture
It has low water activity
It has been preserved by salt
All of the above

20. 10. A chicken salad sandwich left in the TDZ could have a growth of pathogenic bacteria because
It is a protein-rich food
It has neutral pH
It has a high water activity
All of the above

21. 11. Each of the letters in FATTOM represent a condition necessary for microorganisms to grow and multiply. The letters "O" and "M" stand for which two conditions?
Oxygen and Minerals
Oxygen and Moisture
Oleo and Margarine
Old and Moldy

22. 12. You bring a sack lunch to school, but find out the cafeteria is serving pizza, so you decide to have that instead and leave the lunch in your locker. After school, you open your lunch to eat as a snack. What do you decide to do with the chicken sandwich?
Throw it out because it's been in the TDZ for more than two hours.
Eat it before your mom picks you up so she doesn't get mad.
Microwave it so you can eat it hot.
Share it with your best friend.

23. 13. You bought a hamburger on the way home from school and were about to eat it when a friend stopped by to go to a movie. When you came home four hours later, you noticed it sitting where you left it. You know it's been in the TDZ for more than two hours, but you are pretty hungry. You should
Reheat the burger in the microwave to kill all the bacteria
Throw the burger away because you don't want to get sick
Scrape off the toppings and just eat the beef
Cover the burger and save it for later.

24. 14. Mom bought some steaks at the grocery store, but while unpacking the groceries, she received a phone call. After 20 minutes you notice the meat is still on the counter. You should
Put the meat in the refrigerator to keep the bacteria from multiplying
Tell your mom the steak has been in the Danger Zone too long and ask if you can throw it away
Stop worrying about it because no air can get to the meat through the plastic wrap
turn on the air conditioner and go play a video game

26. The 4 C’s of Food Safety and Sanitation
Nutrition & Wellness
The 4 C’s of Food Safety and Sanitation

27. To fight bacteria that cause foodborne illness, just follow these 4 Fight BAC Steps to Food Safety!
Clean
Cook
Combat Cross Contamination aka Separate
Chill

28. Clean
Wash up!
Make sure you have handwashing soap and either paper towels or clean towels at every sink
Wash your hands at least 20 seconds before, during, and after preparing food.
Also after using the bathroom, changing diapers, handling pets, touching your face, hair or clothing and cell phones
Clean all kitchen surfaces
Wash all items you use in the kitchen with hot soapy water
Keep your refrigerator clean
Throw out perishable foods within one week

29. Cook Cook it to the correct temperature Use a thermometer
Ground beef = 160°F
Poultry = 170°F (pieces) - 180°F (whole)
Eggs = until firm
Seafood = until opaque
Leftovers = 165°F
Use shallow containers in the microwave and stir often
Use a thermometer

30. Combat Cross-Contamination aka Separate
Keep harmful bacteria from SPREADING!
Safely separate in the grocery cart, refrigerator and when preparing
Use more than one cutting board
Wash up between touching meat, eggs and other bacteria carriers
Clean surfaces and plates
Seal raw meats in containers or plastic bags

31. Chill
Refrigerate food quickly (within 2 hours) less if it’s hot outside
Set home refrigerators to <40°F and the freezer at 0°F
Marinate foods in the refrigerator
Thaw foods in the refrigerator, in cold water or the microwave
Use flat containers so things cool quicker
Don’t pack the refrigerator too full (cold air needs to circulate)
Use ice or cold packs when picnicking

32. When in doubt
Toss it Out!