FAT TOM and Temp. Danger Zone
What do the two T's in 'FAT TOM' stand for?
Time and Temperature
What are the 3 types of food hazards?
Chemical, biological, and physical.
What is direct contamination?
Direct contamination occurs when a contaminant, as stated in the name, comes into direct contact with food.
What does FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Give an example of a physical hazard.
Foreign objects like glass, metal, plastic, or stones, and naturally occurring items such as bones and pits,etc. Also things such as band-aids, bugs, finger nails, hair, etc.
What is cross contamination?
The transfer of microorganisms (like bacteria or viruses) or chemical substances from one food, surface, or object to another, leading to potential foodborne illness or allergic reactions.
What is the temperature danger zone?
40°F - 140°F
Give an example of a chemical hazard.
Naturally occurring substances like mycotoxins and allergens, environmental pollutants such as heavy metals, and residues from agricultural and industrial activities like pesticides and cleaning agents
What are methods of avoiding cross contamination?
Practice proper hygiene, use separate cutting boards, utensils, and dishes for raw and cooked foods, store raw meat and poultry securely and separate from other foods in the refrigerator, and always wash fruits and vegetables before use and maintain proper refrigeration.
Why is the temperature danger zone important?
If food stays in the danger zone for more than 2 hours, it will begin to grow foodborne pathogens which can cause foodborne illness.
Give an example of a biological hazard.
Living organisms like bacteria, viruses, fungi, and parasites.