What does FATTOM stand for in food safety?

FATTOM is an acronym that represents the six factors that contribute to the growth of foodborne pathogens and microorganisms, which is critical for maintaining food safety. The correct understanding of each component in this acronym is essential for anyone involved in food handling and preparation.

The first element, "Food," refers to the types of food that can support the growth of harmful bacteria. Foods rich in proteins, such as meat, poultry, dairy, and eggs, are particularly susceptible.

"Acidity" highlights the pH level of food. Microorganisms thrive in environments that are neutral to slightly acidic, making it vital to monitor and adjust the acidity of food items.

The third factor, "Temperature," is crucial because food needs to be stored and cooked at safe temperatures to inhibit the growth of pathogens. Keeping food outside the safe temperature ranges can lead to rapid bacterial growth.

"Time" emphasizes that the longer food is held in the temperature danger zone (between 40°F and 140°F), the higher the risk of bacterial growth. It is essential to minimize the time food spends in this zone to ensure safety.

"Oxygen" points to the presence of oxygen, which some bacteria need to grow while others can thrive in anaerobic (oxygen-free)