Foods 2 Safe Plates Module 3 Storing Food
Low acid foods have pH values above ____ ;the higher the number the lower the amount of acid.
4.6
Safety Data Sheet (SDS)
A document that contains information on the potential hazards and how to work safely with the chemical product.
The A in FATTOM stands for
Acidity
Factors that determine a TCS food
Acidity (pH), Water Activity (aw), Heat treatment, packaging.
Sources of salmonella
Animals, humans, pets like lizards and turtles
Foods associated with Salmonella
Chicken and eggs Fresh produce Low water activity foods like spices and peanut butter
The F in FATTOM stands for
Food
Time/temperature Control for Safety
Food requiring time and temperature control for safety. They are time and temperature abused anytime they are in the temperature danger zone.
Ready-to-eat food (RTE)
Foods that can be consumed without preparation or treatment, such as washing or cooking immediately before they are eaten.
Keys for proper storage
Label foods, rotate stock, do not overload refrigerator or freezer, prevent cross contamination
Foods that go on the middle shelf in the fridge
Milk and dairy products
6 inches
Minimum distance from the floor that food must be stored.
The M in FATTOM stands for
Moisture
The O in FATTOM stands for
Oxygen
Foods that go on the top shelf in the fridge
RTE foods
Temperature Danger Zone
Range in temperature where pathogens grow most rapidly.
Heat treatments such as cooking, blanching, etc makes
Raw foods TCS
Foods that go on the bottom shelf in the fridge
Raw meats and fish
First-in, first-out (FIFO) method
Store products that need to be used first in the front and later in the back. Rotate stock and discard out-of-date items.
Cooked Rice and Sprouts
This is a TCS food
Cut melon
This is a TCS food
Milk
This is a TCS food
Raw Meat
This is a TCS food
Whole watermelon
This is not a TCS food.
Safe chemical storage
This should be in their original containers and clearly labeled, away from food. In a restaurant have safety data sheets.
7 days
Time food can be held for, at 41 F , before disposal.
The T in FATTOM stands for
Time or Temperature
Cross-contamination
Transfer of a hazard from one food item to another, usually from raw to cooked or ready to eat food.
Foods that go in the drawers of the fridge
Veggies, salads, fruits
