What does the acronym fattom stand for?
This is where the FATTOM acronym originated. But what does the acronym FATTOM stand for for? 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 are fattom factors and why are they important?
There are a few factors that contribute to the growth of harmful microorganisms in food. This is where the FATTOM acronym originated. FATTOM is an acronym for the 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 is fat Tom and why does it matter?
The term “FAT TOM” is an acronym for “food, acidity, time, temperature, oxygen and moisture.” It is used in the food service industry to describe the conditions that contribute to foodborne illnesses.
What does the second T in FATTOM stand for?
A second "T" stands for Temperature. Keep food out of the danger zone between 40 and 140 degrees. Bacteria "sleep" below freezing and grow slowly at refrigerator temperatures. They multiply ever faster as temperatures approach our body temperature. They do not die until 140 degrees and above.
What does the O in FATTOM represent quizlet?
In FATTOM, what does the "O" stand for? Some bacteria need oxygen to grow (aerobic).
What does oxygen mean in FATTOM?
O. Oxygen. Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic. M.
What is time in FATTOM?
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.
What is a fat Tom?
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. Although bacteria are good at adapting to their environments, certain conditions promote bacterial growth more than others. These conditions include food type, acidity, time, temperature, oxygen, ...
What is the O in foodborne pathogens?
O – Oxygen. Almost all foodborne pathogens are aerobic, that is, requiring oxygen to survive and grow. A few microorganisms grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism that grows only in anaerobic conditions.
F – Food
A – Acidity
- The degree of acidity or alkalinity (base) of a substance is measured by its pH. pH is measured on a scale from 0 to 14.0. An environment with a pH of 7.0 is exactly neutral. Foods with a pH below 7.0 are acidic; a pH above 7.0 is alkaline. Bacteria grow best in an environment that is slightly acidic or neutral (pH level of 4.6-7.5) and they flourish in a pH range between 6.6 and 7.5. Most …
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. If the temperature is above 90°F, food should not be left out more than 1 hour.
T – Temperature
- Bacteria grow best at a temperature range of 40°F to 140°F – which is referred to as the “temperature danger zone”. Important rules of food safety are to not leave food at room temperature for too long and store foods at the correct temperature.
O – Oxygen
- Almost all foodborne pathogens are aerobic, that is, requiring oxygen to survive and grow. A few microorganisms grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism that grows only in anaerobic conditions.
M – Moisture
- Water is essential for the growth of microorganisms. Perishability of a food is related to the moisture content, and the water activity level. Moisture content is the amount of water in food expressed as a percentage. Water activity (aw) is the amount of water available for use and is measured on a scale of 0 to 1.0. Bacteria, yeast, and molds multiply rapidly with a high water act…