FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
How do you prevent FAT TOM?
- First, become aware that these foods have a higher chance of risk.
- Second, always ensure your food is stored properly by following Food Storage Guidelines.
- Third, know what to look out for when it comes to Cross-Contamination of food.
How does FAT TOM time and temperature control for safety?
T Time. When low acid and high protein available foods are left out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Food should not remain in the temperature danger zone (40°F 140°F ) for more than 2 hours, and either be cooled or heated.
How does FAT TOM relate to preventing foodborne illness caused by bacteria?
Foods with the correct FAT TOM conditions favor greater pathogen growth. They are also often involved in food borne-illness outbreaks. Bacteria can usually be controlled by keeping food out of the temperature danger zone. They cannot grow in food, but they can survive refrigeration and freezer temperatures.
FATTOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
How important is food handlers in keeping food safety and controlling FAT TOM conditions?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.
Why is it important to know FAT TOM and how it relates to food safety?
What Does FATTOM Mean? The letters in FATTOM stand for factor's microorganisms need in order to grow. In understanding what these factors are, you can prevent cross-contamination and foodborne illnesses to occur.
What does FAT TOM stand for in food safety?
By controlling these things, we can control their growth and the biological hazards to serving safe food. FAT TOM is an acronym used to remember what affects microbes' growth: food, acidity, temperature, time, oxygen, and moisture. •