Food Handler Permit
QUESTIONS AND ANSWERS
BASED 2025.
Biological and Physical - answerPest can cause these types of contamination
FATTOM stands for - answerFood, Acidity, Time, Temperature, Oxygen, Moisture
which are conditions for bacterial growth
Biologica Hazard - answerPathogen that can cause an illness such as e-coli or
salmonella
TCS Foods - answerRice, potatoes, meat, eggs, sprouts, lettuce, tomato fish, and eggs
are some examples of foods that need to be controlled with time and temperature to
control microbe (pathogen) growth
TDZ - answerTemperature Danger Zone 41-135 degrees F
165 degrees - answerThe temperature at which poultry and leftovers should be heated
to
Cross Contact - answerWhen one food allergen comes into contact with another food
item and their proteins mix
Thawing Foods Safely - answerIn the refrigerator for 2-3 days, in cold running water, in
the microwave or as part of the cooking process but NEVER at room temperature
155 degrees - answerTemperature of grounds meats, like ground beef
Must be thrown out - answerFoods in the TDZ more than 4 hours
The Big 8 allergens - answerMilk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustacean
Shellfish and Wheat.
To extinguish a grease fire - answerUse a lid on the pan, baking soda or fire
extinguisher
Salmonella - answerFoodborne illness caused by bacteria found in undercooked
poultry, meats and eggs.
Staphylococci (Staph) - answerA foodborne illness caused by human mucous
(coughing)
QUESTIONS AND ANSWERS
BASED 2025.
Biological and Physical - answerPest can cause these types of contamination
FATTOM stands for - answerFood, Acidity, Time, Temperature, Oxygen, Moisture
which are conditions for bacterial growth
Biologica Hazard - answerPathogen that can cause an illness such as e-coli or
salmonella
TCS Foods - answerRice, potatoes, meat, eggs, sprouts, lettuce, tomato fish, and eggs
are some examples of foods that need to be controlled with time and temperature to
control microbe (pathogen) growth
TDZ - answerTemperature Danger Zone 41-135 degrees F
165 degrees - answerThe temperature at which poultry and leftovers should be heated
to
Cross Contact - answerWhen one food allergen comes into contact with another food
item and their proteins mix
Thawing Foods Safely - answerIn the refrigerator for 2-3 days, in cold running water, in
the microwave or as part of the cooking process but NEVER at room temperature
155 degrees - answerTemperature of grounds meats, like ground beef
Must be thrown out - answerFoods in the TDZ more than 4 hours
The Big 8 allergens - answerMilk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustacean
Shellfish and Wheat.
To extinguish a grease fire - answerUse a lid on the pan, baking soda or fire
extinguisher
Salmonella - answerFoodborne illness caused by bacteria found in undercooked
poultry, meats and eggs.
Staphylococci (Staph) - answerA foodborne illness caused by human mucous
(coughing)
