FATTOM
This letter and the word it stands for in FATTOM represents the fact that bacterial life, like all life, requires nutrition.
What is F for Food?
The temperature raw poultry, anything stuffed, and wild game should be cooked to for 15 seconds to ensure that it is fully cooked
What is 165 degree F?
A population that may not have fully developed their immune system yet that is considered a Susceptible Population?
What are Young People/ Children?
Foods referenced by this acronym are best kept safe by controlling their temperature and the time the food spends in temperature abuse.
What is TCS Foods?
Dividing hot food into smaller shallow containers is a recommended practice for achieving this result.
What is cooling cooked foods?
This letter and the word it stands for in FATTOM represents the fact that in order to grow bacteria require water.
What is M for moisture?
The practice of timing how long a food is out of temperature control assuming it begins outside of the TDZ and that food is discard after 4 hours.
What is Time a Public Health Control?
Sometime due to an illness or medical treatment a person with this problem is susceptible to contracting disease more than the average person.
What is a compromised immune system?
Time/Temperature Control for Safety Foods are sometimes called this acronym.
What are TCS foods?
Thawing under refrigeration.
What is best method for thawing frozen food?
The pH balance in a food contributes to whether or not there is a hospitable environment for bacterial growth and is referenced by a term used for one end of the pH scale.
What is Acidity?
In addition to knowing the susceptible populations and the factors affecting bacterial growth (YOPI and FATTOM), a cook should know about these hazards to safe food.
What are chemical, biological, and Physical Hazards?
They are considered a susceptible population since they are literally eating for two and their bodies are under additional stresses due to growing a human life within themselves.
What are pregnant women and unborn babies?
The temperature zone from 41 degrees F to 135 degrees F that food should spend as little time in as possible.
What is the temperature danger zone (TDZ)?
Reducing temperature from 135 degree F to 70 degrees within 2 hours and to below 41 degrees F in under a total of 6 hours.
What is correct cooling of hot foods?
Like us, bacteria need a specific atmosphere (or lack of one ) to grow and is represented word for an aerobic atmosphere.
What is oxygen?
Foods prepared in commercial facilities that are inspected and tested before sale need only be heated to 135 degrees F for 15 seconds in order to be at a safe temperature.
What are commercially prepared foods?
Susceptible populations may be more likely to have serious medical problems due to contracting this.
What is a Foodborne Illness?
Some fruits and vegetables and uncooked grains are not considered to be TCS foods unless have these actions done.
What is cutting or cooking?
For seven days at 41 degrees.
How long can properly cooled and stored food be kept under refrigeration?
Together these two letters in the FATTOM acronym work to protect TCS foods from dangerous bacterial growth.
What is T for Time and T for Temperature?
These foods need to be reheated to 165 degrees F to. be considered safe.
What are prepared foods?
They've seen it all, been there, done that, bought the t-shirt. Now in their winter years they are considered to be a susceptible population.
What is the Old?
Keeping food under 41 degrees F or over 135 degrees F can be summarized in this catchy phrase.
What is "Keep hot foods hot and cold foods cold"?
The temperature at which cold foods should be stored.
What is 41 degrees F?