F a t t o m meaning

The real danger comes from certain bacteria called pathogens that cause food poisoning.

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. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning. Microorganisms need a constant source of nutrients to survive, especially protein. Moist, protein-rich food raw meat or seafood, cooked rice or pasta, eggs, and dairy products are potentially hazardous and are considered high-risk foods. The degree of acidity or alkalinity base of a substance is measured by its pH.

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. Retrieved 19 December

Each of the six conditions that foster the growth foodborne pathogens are defined in set ranges: [2].

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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. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning. Microorganisms need a constant source of nutrients to survive, especially protein. Moist, protein-rich food raw meat or seafood, cooked rice or pasta, eggs, and dairy products are potentially hazardous and are considered high-risk foods. The degree of acidity or alkalinity base of a substance is measured by its pH. An environment with a pH of 7.

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. Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning. Microorganisms need a constant source of nutrients to survive, especially protein. Moist, protein-rich food raw meat or seafood, cooked rice or pasta, eggs, and dairy products are potentially hazardous and are considered high-risk foods.

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US Department of Agriculture. It will become bad at some point, but you can keep it at room temperature. Or more precisely, pH, which is a measure of the acidity or alkalinity of something. Our state-approved food safety training certification courses are ANSI certified! ISBN Shrimp, lobster and crab should be cooked until the meat has a beaded and opaque appearance. Meats, produce, and soft cheeses are examples of foods with aw in this range between 0. Sign in. But if it dives underneath, you need to warm it up again. Temperature is important not only for storing food, but also for serving it. 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.

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.

Moisture content is the amount of water in food expressed as a percentage. Retrieved 19 December Water is essential for the growth of microorganisms. Therefore, there is no caloric difference between cane sugar, high-fructose corn syrup, honey or brown sugar. Perishability of a food is related to the moisture content, and the water activity level. Due to their high water content and often low acidity, fresh fruits and vegetables are at high risk of bacterial contamination. Read Edit View history. Foodborne bacteria prefer a neutral to slightly acidic pH. Temperature is one of the key factors in bacterial growth. It may not be cold enough to keep your food at the right temperatures to protect you from bacterial contamination. Food Safety When Eating Out. Or more precisely, pH, which is a measure of the acidity or alkalinity of something. As long as it is heated to F first, it is safe to keep food hot at F.