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Food, Acidity, Time, Temperature, Oxygen, Moisture
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∙ 10y ago
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What is the fattom?
Fattom is a curse that witches put apon fat people. This curse made the over weight people of their village evaporate into nothing but an apple core.
What does fattom stand for?
food, acidity, time, temperature, oxygen and moisture.
What does FAT TOM mean in Food service industry?
what deos fattom mean in the food filed
What substance can microorganisms grow on?
Microorganisms will grow on almost anything organic. Microorganisms need 6 thing to live and reproduce. remember them with the acronym FATTOM Food, the right Acidity, Time, Temperature (40-135 degrees Fahrenheit), Oxygen, and Moisture
What are the factors affecting growth of mold?
Mold can grow on just about anything that follows this acronym. FATTOM. F is for Food. Food is a great supporter of mold. Protein rich foods easily support mold. A is for Acidity. Acid in food helps support mold as well. 4.5 - 7.5 on pH scale. T is for time. The longer the food stays in the temp danger zone the more likely mold will be produced. T is for Temp. Food spent in the danger zone of 41 F - 135 F, supports mold the best. O is for oxygen. Most mold needs oxygen to grow and reproduce. M is for moisture. Water is essential for mold to be present. Remove the water, and mold will die.
What are six growth conditions for bacteria?
To allow bacteria to multiply there are four main requirements that the bacteria needs to undergo this process food, warmth, moisture, and time, however there is six conditions altogether that allows the bacteria to multiply. The Bacteria needs a food source, acidity environment, warmth or a temperature somewhere between 41°F and 140°F (5° and 60°C), time, oxygen requiring environment and some moisture. There is a acronym to help remember all six conditions, FATTOM. Six Conditions Bacteria Need to Multiply F Food - High in protein A Acid - pH of 4.6 to 7.0 T Temperature - 41º to 140ºF T Time - two hours, four hours, etc. O Oxygen - different oxygen requiring environments M Moisture - enough water or humidity References: Food Safety, (n.d.) sighted 6/11/2008 from http://isu.indstate.edu/ebermudez/hlth210/lessonseven.html J. O. Training, Preventing Food Poisoning, (n.d.) sighted 6/11/2008 from http://www.foodhygienecd.co.uk/Preventing%20Food%20Poisoning%20PDF.pdf
