There are a few factors that contribute to the growth of harmful microorganisms in food. This is where the FATTOM acronym originated. FATTOM is an acronym for the 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:
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 these Food Storage Guidelines.
Third, know what to look out for when it comes to Cross-Contamination.
Low acid food (pH > 4.6) such as poultry, fish, dairy and eggs are considered potentially hazardous and more susceptible for microbial contamination
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