F a t t o m meaning

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, and moisture.

The real danger comes from certain bacteria called pathogens that cause food poisoning. These organisms do not produce any odor, discoloration, or other changes that you can recognize with your senses. Due to their high water content and often low acidity, fresh fruits and vegetables are at high risk of bacterial contamination. Food should not be stored in this area for more than 2 hours before being properly heated or cooled to the correct cooking or storage temperatures. Bacteria do not grow well under acidic conditions, which is why it is important to properly store low-acid foods many vegetables, fruits, cereals, etc. Use a meat thermometer which can be purchased at many stores, including grocery stores to check the temperature of the meat before serving.

F a t t o m meaning

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. Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges: [2]. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools. Download as PDF Printable version. Mnemonic device in the food service industry. ISBN Iowa State University , University Extension school. Archived from the original on Retrieved US Department of Agriculture.

There are sufficient nutrients available that promote the growth of microorganisms.

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Pathogenic — or disease-causing — bacteria are responsible for most cases and outbreaks of foodborne illnesses. There are six primary conditions that allows these bacteria to survive and multiply, which you can remember with the acronym FAT TOM. Like humans, bacteria require nutrients, namely protein, to support the growth and maintenance of life. For this reason, protein-rich foods, such as meat, milk, eggs, fish, are most susceptible to bacteria growth. Bacteria also love heat-treated plant-based foods, such as cooked onions, rice, baked potatoes, and soy protein products like tofu. These foods are prone to time-temperature abuse and require time-temperature controls for safety TCS. The pH scale runs from 0 to 14, with 0 representing the most acidic, 14 representing the most alkaline, and 7 representing neutral. Foods that are slightly acidic to neutral generally require refrigeration and have relatively short shelf lives because they are prone to spoilage.

F a t t o m meaning

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, and moisture.

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Important rules of food safety are to not leave food at room temperature for too long and store foods at the correct temperature. Botulism, a rare type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism that grows only in anaerobic conditions. Foods with a pH below 7. Hidden categories: Articles with short description Short description matches Wikidata. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible. Too hot and they are cooked, which kills them. These organisms do not produce any odor, discoloration, or other changes that you can recognize with your senses. Water activity a w is a measure of the water available for use and is measured on a scale of 0 to 1. It is an acronym for food, acidity, time, temperature, oxygen and moisture. This ensures that the milk is at an appropriate temperature and not in the temperature risk zone. Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges: [2].

If you've been to culinary school or maybe taken a food-safety class to become certified as a food service worker, you know all about FAT TOM. FAT TOM sounds like he might be a big cuddly guy in a white chef's jacket who maybe comes around to your kitchen to help peel potatoes.

Keeping Carry-in Lunches Safe. 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. Indeed, under normal circumstances, bacteria multiply very quickly. Food should be removed from "the danger zone" see below within two-four hours, either by cooling or heating. Foodborne pathogens grow best in foods that have a w between 0. FDA regulations for canned foods require a w of 0. People preserve thin strips of meat and fish by drying them for thousands of years. It also covers food safety and hygiene in various environments, such as restaurants, schools, fairs and festivals. Friday, February 23, No Claim to Orig. Bacteria prefer a pleasant moderate temperature. Food should not be stored in this area for more than 2 hours before being properly heated or cooled to the correct cooking or storage temperatures. Get help. Water activity aw is the amount of water available for use and is measured on a scale of 0 to 1.