What does Fattom stand for in food?

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.Click to see full answer. Subsequently, one may also ask, why is Fattom important?FAT TOM is an acronym for

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.Click to see full answer. Subsequently, one may also ask, why is Fattom important?FAT TOM is an acronym for food, acidity, time, temperature, oxygen, and moisture. These are the six conditions in which food borne pathogens require to grow and spread. This acronym is great to remember these conditions and to prevent the growth of food borne pathogens which can cause food borne illnesses.Subsequently, question is, what 4 conditions are needed for bacteria to grow? There are four things that can impact the growth of bacteria. These are: temperatures, moisture, oxygen, and a particular pH. Also know, how do you prevent fat tom? Three ways to avoid food contamination Refrigerate cooked food. Ensure dry storage temperature between 10ºC to 21ºC. Ensure food are cooked thoroughly in order to kill microorganisms to an acceptable level. Proceed with extra caution when cooking in batches. Cook food at a suitable temperature of above 63ºC. What are the danger zone temperatures for food? “Danger Zone” (40 °F – 140 °F) Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.

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