What acronym helps workers remember the conditions favorable for foodborne pathogen growth?

The acronym that helps workers remember the conditions favorable for foodborne pathogen growth is FAT TOM. This term is crucial in food safety and HACCP training because it encompasses the six factors that pathogens need to thrive:

• Food: Pathogens need nutrients to grow, and food provides these essential nutrients.

• Acidity: Most pathogens thrive in environments that are neutral to slightly acidic (pH 4.6 to 7.5).

• Temperature: Pathogens grow best at temperatures in the range of 41°F to 135°F, often referred to as the "danger zone."

• Time: The longer food remains in the danger zone, the greater the risk of pathogens multiplying to dangerous levels.

• Oxygen: Some pathogens require oxygen to grow, while others can grow in anaerobic conditions.

• Moisture: Pathogens thrive in environments with high moisture content.

Understanding FAT TOM is essential for anyone involved in food safety and helps in creating effective monitoring and control systems to prevent foodborne illnesses.