What does the acronym FATTOM stand for in food safety?

The acronym FATTOM is fundamental in understanding food safety, specifically when it comes to conditions that promote the growth of foodborne pathogens. It stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are six key factors that affect the growth of bacteria.

Food serves as the primary source of nutrients for microorganisms. Acidity refers to the pH level of food, which can influence bacterial growth; most pathogens thrive in neutral to slightly acidic conditions. Time and Temperature are crucial because bacteria can multiply rapidly when food is left in the temperature danger zone (typically between 40°F and 140°F) for extended periods. Oxygen availability impacts the growth of aerobic versus anaerobic bacteria, and Moisture is essential for microbial growth, as bacteria require water to thrive.

Understanding the FATTOM factors allows individuals and professionals in the culinary field to implement the necessary food safety protocols, thereby significantly reducing the risk of foodborne illnesses. This knowledge is critical not only for handling food safely but also for educating others on the importance of maintaining these conditions in both commercial and home kitchens.