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. Retrieved 19 December

Category : Food safety. Foodborne pathogens grow best in foods that have a w between 0. In some cases, it is also the toxins they produce.

.

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. Which would be great, wouldn't it? The two aren't necessarily the same thing, although they're both caused by the growth of microbes like bacteria and mold. Still, you're not likely to get sick from moldy, smelly food, for the simple reason that you're probably not going to eat it. The real danger stems from certain bacteria called pathogens, which are the ones that cause food poisoning.

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.

Perth clock

Retrieved Use a meat thermometer which can be purchased at many stores, including grocery stores to check the temperature of the meat before serving. Food Safety Training and Certification. The four simple steps to preventing foodborne illness are clean, separate, cooked and fresh. The real danger comes from certain bacteria called pathogens that cause food poisoning. Home canning, whether done in a hot water bath or with a pressure can, uses steam to create a pressure difference inside the glass compared to the atmosphere outside the glass, which draws in air and seals tightly. The book provides a comprehensive overview of up-to-date information on food safety and hygiene with practical applications of current research. Toggle limited content width. All rights reserved. Ensuring that perishable goods are not left behind for more than two hours limits the ability of bacteria to multiply. Therefore, there is no caloric difference between cane sugar, high-fructose corn syrup, honey or brown sugar. Foods with a pH below 7.

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.

All rights reserved. ISBN As long as it is heated to F first, it is safe to keep food hot at F. Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower aw because salt and sugar deprive microorganisms of water and inhibit their reproduction. Important rules of food safety are to not leave food at room temperature for too long and store foods at the correct temperature. Perishability of a food is related to the moisture content, and the water activity level. This acronym is great for remembering these conditions and preventing the growth of foodborne pathogens that can cause foodborne illness. It also covers food safety and hygiene in various environments, such as restaurants, schools, fairs and festivals. Or at least they make it much slower. 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.