Which acronym refers to the six conditions affecting food safety?

The acronym that refers to the six conditions affecting food safety is FATTOM. This term represents the critical factors that contribute to the growth of bacteria, which can cause foodborne illnesses. FATTOM stands for:

• Food: Bacteria need nutrients to grow, and certain foods are more conducive to bacterial growth than others, particularly proteins found in meat and dairy products.

• Acidity: The pH level of food affects bacterial growth. Most bacteria thrive in neutral to slightly acidic environments (pH 4.6 to 7.5).

• Time: Bacteria require time to grow, and foods that remain in the temperature danger zone (typically between 41°F and 135°F) for extended periods are at a greater risk of contamination.

• Temperature: Proper cooking and storage temperatures are critical for ensuring food safety. Keeping foods within safe temperature ranges helps inhibit bacterial growth.

• Oxygen: Some bacteria need oxygen to grow, while others thrive in environments without oxygen. Understanding how oxygen availability affects bacterial growth can aid in storage and preservation.

• Moisture: The water activity level in food plays a significant role. Bacteria typically require moisture to grow, so controlling this aspect