Understanding Food Safety

• FAT TOM: A concept used to understand and prevent foodborne illnesses.
• Food: Ensure proper handling, storage, and cooking.
• Acidity: Control pH levels to inhibit bacterial growth.
• Time: Limit time in the temperature danger zone (41°F - 135°F).
• Temperature: Cook and store food at safe temperatures.
• Oxygen: Prevent oxygen exposure to reduce spoilage.
• Moisture: Control moisture levels to prevent bacterial growth.

Oxygen is NOT a component of FAT TOM

FAT TOM is a concept used to understand the conditions necessary for bacterial growth. It stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. While the other components are crucial for bacterial growth, oxygen is not required for most bacteria to thrive. This is why oxygen is not included in the FAT TOM concept.