Using the acronym FAT TOM, you can remember six key factors that lead to food spoilage: Time, Temperature, Oxygen, and Moisture. By ensuring that these factors are handled properly, you can keep food safe. In this article, we will explore these six critical factors and their effects on food safety. In addition, we’ll discuss what foods are most vulnerable to pathogen growth.
A simple mnemonic device that teaches the six factors of food safety is the FAT TOM. These factors are food, acidity, time, temperature, oxygen, and pH range. By using this acronym, you can learn how to prevent food contamination. Food safety requires the observance of these factors in order to avoid illness. The acronym has been used since the 1940s and is based on the principles of microbiology.
mnemonic device for remembering six factors that contribute to food spoilage
You may have seen the FAT TOM mnemonic device before and wished it was easier to remember the six factors that contribute to food spoilage. This mnemonic device helps you remember the six factors that can cause food to spoil, and helps you prevent it from occurring. The idea is to create conditions in the kitchen that are conducive to keeping food safe. Keeping these conditions in check will make food last a long time.
Bacteria and fungi love moisture, acidity, and time, and they are able to survive these conditions. Bacteria, in turn, depend on these factors to survive. Consequently, high-risk foods are those that are moist and high in protein. These are the best foods to eat to reduce the risk of contracting bacterial infections.
Hazards in foodservice operations
One of the most important things to consider when analyzing hazards in foodservice operations is how to control them. Foodservice establishments should be able to determine what hazards may occur in different areas of the facility by evaluating the ingredients and processes that were used in preparing the food. Then, they should include all of the possible hazards and the steps that should be taken to control them. Listed below are some of the common hazards that can cause problems for foodservice establishments.
The most common of the many hazards is contamination of raw ground beef, which can lead to foodborne illness and death. This food safety risk can be eliminated with a comprehensive FSMS, which includes design specifications of the primary food preparation areas. The design specifications will identify and control the risks associated with each process step. Furthermore, they will prevent cross-contamination between the raw and RTE foods. By incorporating the AMC into your foodservice operation, you’ll be setting up a preventive FSMS.
Food that is most vulnerable for pathogen growth
Certain foods are more susceptible to pathogen growth than others. These include poultry, raw meat, and seafood. When pathogens or chemicals from raw meat, poultry, or seafood accidentally get into the food, they’re called cross-contaminated. In other cases, pathogens can get into other foods that haven’t been exposed to them in the same way, such as nuts or ready-to-eat foods.
High-risk foods tend to have low water activity (H2O) because of the warm, humid conditions in which they’re grown. If you want to minimize your risk, however, you have to make sure your fruit or vegetable is thoroughly washed before eating. If possible, buy it as soon as you’re eating it, or cook it when you’re finished. Keeping it out of the temperature danger zone will prevent the growth of harmful bacteria.
Preparing and storing foods is a difficult task. While refrigeration and freezing can kill most bacteria and viruses, you have to keep perishable foods refrigerated and at the proper temperature. Heat kills viruses and parasites, but not all bacteria. Even healthy animals can harbor pathogens. However, their small intestinal contents can be contaminated with bacteria during slaughter. In addition, water from animal manure and sewage can contaminate fresh fruit and vegetables.