There are a few factors that contribute to the growth of harmful microorganisms in food. This is where the FATTOM acronym originated. But what does the acronym FATTOM stand for for? The letters in FATTOM stand for factor's microorganisms need in order to grow. In understanding what these factors are, you can prevent cross-contamination and foodborne illnesses to occur.
Below is a list of the 6 FATTOM Factors to watch out for in the kitchen with advice on how to ensure Food Safety practices are met in the kitchen:
1. FOOD
Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and may give rise to foodborne illnesses.
What can you do to ensure Food Safety?
- First, become aware that these foods have a higher chance of risk.
- Second, always ensure your food is stored properly by following Food Storage Guidelines.
- Third, know what to look out for when it comes to Cross-Contamination of food.
2. ACID
Low acid food (pH > 4.6) such as poultry, fish, dairy and eggs are considered potentially hazardous and more susceptible for microbial contamination.
What can you do to ensure Food Safety?
- Cook food at high temperatures. Store food at proper temperatures.
- Check expiry dates. Use Fridge Labels to help track order dates, preparation dates and expiry dates.
- Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked beans).
3. TEMPERATURE
Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well.
What can you do to ensure Food Safety?
- Do not leave food at room temperature for too long (e.g. rice and starchy foods).
- Store foods at the correct temperature.
4. TIME
After 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption.
What can you do to ensure Food Safety?
- Food should not be kept at the TDZ for more than 4 hours.
5. OXYGEN
Microorganisms require oxygen to grow. Prevent the growth of microorganisms through storing your food in a professional food containers.
What can you do to ensure Food Safety?
- Cover food at all times.
6. MOISTURE
Microorganisms grow faster in food with high water content such as fresh poultry, meat, fish and raw eggs.
What can you do to ensure Food Safety?
- Ensure these foods are stored at the proper temperatures with reduced moisture.
By understanding your enemies and what you can do to prevent them, you’ll keep your food and diners safe.
