Foodborne IllnessQuestion 39 of 240
In FAT-TOM, 'Moisture' refers to water activity (aw). Which foods are safer because they have low water activity?
a.Fresh cut leafy greens
b.Sliced deli turkey
c.Cooked rice and cut cantaloupe
d.Dry crackers, hard candy, and uncooked dry beans
Explanation
Water activity measures the moisture available for bacteria; foods with low water activity — dry crackers, hard candy, dry beans — do not readily support growth and are not TCS. Moist foods like cooked rice, cut melon, leafy greens, and deli meats have high water activity and must be temperature controlled. Reducing available moisture by drying is a preservation method.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Which of these hazards generally CANNOT be eliminated by cooking the food to a high temperature?
- A server tells the person in charge she has a sore throat with fever. Under FDA Food Code and NYC practice, the supervisor should:
- STEC (E. coli O157:H7) outbreaks in NYC have been tied not only to ground beef but also to:
- In FAT-TOM, the 'Time' factor means bacteria need time to grow. What is the general guideline for how long TCS food can be in the danger zone before it must be discarded?
- In FAT-TOM, the 'Oxygen' factor matters because different bacteria have different needs. Which pairing is correct?
- Which best describes the supervisor's role (active managerial control) in preventing foodborne illness in a NYC establishment?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review