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What is Understanding FAT TOM in Food Safety about?

FAT TOM is a mnemonic device used in the food service industry to describe the six conditions required for foodborne pathogens to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture. Each condition has defined parameters for growth - pathogens need nutrients (F), an acidic pH between 4.6-7.5 (A), two to four hours in the danger zone of 41-135°F (T,T), oxygen or an aerobic environment (O), and water activity between 0.95-1.0 (M). Following these six conditions, known as FAT TOM, can help prevent foo

Author

Louie Librando Abarsolo

Language

EN