Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
The six conditions bacteria need to grow are remembered by the acronym FAT TOM. They are:
Choices
- AFood, Acidity, Temperature, Time, Oxygen, MoistureCorrect
- BFat, Acid, Texture, Taste, Oil, Meat
- CFood, Allergens, Time, Temperature, Order, Money
- DFreezing, Air, Thawing, Time, Oven, Microwave
Answer
Food, Acidity, Temperature, Time, Oxygen, Moisture
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Controlling temperature and time is the food handler's main tool, because the other factors are part of the food itself.
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30 questions in the pool · 25-question timed exam.
More from this topic
- Q1The temperature "danger zone" in which bacteria grow most rapidly is:
- Q3Which of these is a TCS (Time/Temperature Control for Safety) food?
- Q4A food handler should report which symptom to their manager before working with food?
- Q5The "Big 6" pathogens are highly contagious and must be reported. Which is one of them?
- Q6The most common cause of foodborne illness outbreaks linked to food handlers is: