1. Food Safety

Fig 1.1. Proper Handwashing Technique


Fig 1.2 Temperature Danger Zone for pathogens

Fig 1.3 High Risk Populations include; the elderly, the young, the pregnant, peaople with weak immune systems & people on some medications

 Fig 1.4 Types of Micro-organisms: Inert (The Neutral); Beneficial (The Good); Food Spoilage (The bad); Pathogenic (The Ugly)

FATTOM - Conditions Bacteria need to survive

F- Food; Foods such as; shellfish, fish, dairy, eggs, etc.
A - Acidy; Acidic foods with pH from 4.6-7.5 is ideal for pathogenic bacteria
T - Temperature Danger Zone for pathoges is 4C (40F) - 60C (140F)
T - Time; Pathogens reproduce every 10 - 20 minutes\
O - Oxygen; Anerobic - needs oxygen, Aneorobic - grows without oxygen & Facultative - grow w/ or w/o oxygen
M - Moisture; Bacteria grows in foods with high moisture content