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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 fattom signficance to food safety?
FATTOM is an acronym that stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are key factors influencing the growth of foodborne pathogens. Understanding FATTOM helps food safety professionals identify and control conditions that can lead to food spoilage and illness. By managing these factors, such as maintaining appropriate temperatures and reducing moisture levels, the risk of contamination and foodborne diseases can be significantly minimized. Ultimately, effective application of FATTOM principles is crucial for ensuring safe food handling practices.
What does fattom help you control?
FATTOM is an acronym that represents the six conditions that affect the growth of foodborne pathogens: Food, Acidity, Time, Temperature, Oxygen, and Moisture. By understanding and controlling these factors, food safety professionals can minimize the risk of food spoilage and contamination, ensuring safer food handling and storage practices. Effective management of FATTOM conditions helps maintain food quality and prevents foodborne illnesses.
What does FAT TOM mean in Food service industry?
what deos fattom mean in the food filed
What are the use of fattom in food storage?
FATTOM is an acronym that stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, and it represents the key factors that affect food safety and spoilage. Understanding these elements helps in controlling the growth of pathogens and spoilage organisms during food storage. For example, maintaining proper acidity levels and low temperatures can inhibit bacterial growth, while controlling moisture and oxygen can prevent mold and other spoilage. Proper monitoring of FATTOM factors is essential for ensuring food safety and extending shelf life.
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 six factors of food poisoning bacteria need to grow?
Food poisoning bacteria need six key factors to grow, often referred to as the "FATTOM" acronym: Food (nutrient-rich environments), Acidity (neutral to slightly acidic pH), Temperature (the danger zone of 40°F to 140°F), Time (sufficient duration for growth), Oxygen (some require it while others do not), and Moisture (high levels of water activity). Eliminating or controlling these factors can help prevent bacterial growth and foodborne illnesses.
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
