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    FAT TOM - Wikipedia

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    Louie Librando Abarsolo
    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 foodborne illness.

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    FAT TOM - Wikipedia

    Uploaded by

    Louie Librando Abarsolo
    70 views3 pages
    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 foodborne illness.

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    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 foodborne illness.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    70 views3 pages

    FAT TOM - Wikipedia

    Uploaded by

    Louie Librando Abarsolo
    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 foodborne illness.

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    FAT TOM

    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.[1]

    Conditions

    Each of the six conditions that foster the growth foodborne pathogens are defined in set
    ranges:[2]
    There are sufficient nutrients available that promote the growth of
    F Food microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are
    most susceptible.
    Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they
    thrive in conditions with a pH of 6.6-7.5. The United States Food and Drug
    A Acidity
    Administration's (FDA) regulations for acid/acidified foods require that the
    food be brought to pH 4.5 or below.
    Food should be removed from "the danger zone" (see below) within two-four
    T Time hours, either by cooling or heating. While most guidelines state two hours, a
    few indicate four hours is still safe.
    Foodborne pathogens grow best in temperatures between 41 to 135 °F (5 to
    T Temperature 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive
    in temperatures that are between 70 to 104 °F (21 to 40 °C).[3]
    Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.
    O Oxygen Some pathogens, such as Clostridium botulinum, the source of botulism, are
    anaerobic.
    Water is essential for the growth of foodborne pathogens, water activity (aw)
    is a measure of the water available for use and is measured on a scale of 0
    M Moisture
    to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95
    and 1.0. FDA regulations for canned foods require aw of 0.85 or below.

    References

    1. Servsafe Essentials Fifth Edition (https://archive.org/details/servsafeessentia00chic/page/27) . 2008.


    pp. 27 (https://archive.org/details/servsafeessentia00chic/page/27) . ISBN 978-1-58280-224-4.

    2. "Food safety lessons: FAT TOM" (https://web.archive.org/web/20080818124234/http://www.extension.ia


    state.edu/foodsafety/lesson/L4/L4p1.html) . Iowa State University, University Extension school.
    Archived from the original (http://www.extension.iastate.edu/foodsafety/Lesson/L4/L4p1.html) on
    2008-08-18. Retrieved 2008-08-28.

    3. " "Danger Zone" (40 °F - 140 °F)" (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-educatio


    n/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/) . US Department of
    Agriculture. Retrieved 14 October 2015.

    See also

    HACCP
    Sanitation Standard Operating Procedures

    Retrieved from
    "https://en.wikipedia.org/w/index.php?
    title=FAT_TOM&oldid=1018810139"


    Last edited 5 months ago by Allninemice

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