Foodborne IllnessCâu 3 / 240
The acronym FAT-TOM describes the six conditions bacteria need to grow. What do the letters stand for?
a.Fat, Air, Time, Temperature, Oxygen, Moisture
b.Food, Acid, Time, Texture, Oxygen, Moisture
c.Fermentation, Acid, Temperature, Time, Oxygen, Minerals
d.Food, Acidity, Time, Temperature, Oxygen, Moisture
Giải thích
FAT-TOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture — the six factors that let bacteria multiply. Controlling any one of them, usually time and temperature, slows or stops growth. The other options misname one or more factors.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- The NYC DOHMH food protection course identifies several highly contagious pathogens that an establishment must report and for which it must exclude workers. What does the 'Big 6' refer to?
- Which of the following is a TCS (Time/Temperature Control for Safety) food, also called a potentially hazardous food (PHF)?
- A supervisor wants to slow bacterial growth in a house-made salsa by adjusting acidity. Bacteria grow best in foods with a pH in which range?
- Within the temperature danger zone, bacteria multiply fastest in a narrower band. According to NYC course material, which range allows the most rapid bacterial growth?
- A cook at a Queens diner prepares undercooked eggs and cross-contaminates a salad with the same utensil. A customer later suffers diarrhea, fever, and abdominal cramps 12 to 72 hours afterward. Which pathogen is the most likely cause?
- A Bronx burger spot serves a ground-beef patty cooked to only 120°F. A child develops bloody diarrhea and later hemolytic uremic syndrome. Which pathogen is most likely responsible?
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