FATTOM
The one element of FATTOM that all bacteria need.
Moisture
The TDZ temperature range
41f to 135f
The recommended internal temperature when cooking poultry
165f
The amount of fluid Oz in a cup
8 oz
Removes surface dirt
Cleaning
Not all bacteria need this element of FATTOM
Oxygen
Doing this removes 99.9% of bacteria on surfaces
Sanitizing
transferring of pathogens from one surface or food to another
Cross Contamination
It tells us how many the recipe will make
# of servings
They can cause illness but are mostly responsible for food spoilage
Molds & Fungi
The less of this the better
Acidity
The body's defense against illness
The immune system
These pathogens need a host to grow
Parasites
Where we find the stuff we need to make the recipe
Ingredients
An insect in your salad
Physical contamination
The preferred food source of bacteria
Proteins & Carbohydrates
A microorganism that can cause illness
Pathogen
When food is cooled & reheated improperly
Time & Temperature Abuse
How we scale a recipe to make more or less servings
Recipe Conversion Factor
All the ingredients & equipment you need to make a recipe
Mise en Place
Viruses are not affected by this
FATTOM
This bacteria can survive in temperatures below the TDZ
Listeria
The leading cause of food borne illness
Viruses
32 fluid ounces
1 quart
the 44th President of the United States
Barrack Obama