FATTOM – time to fight your enemies!
There are a few factors that contribute to the growth of microorganisms on food. If we are able to counter and prevent these factors, we are able to fight our enemies.
FoodMany 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.
AcidLow acid food (poultry, fish, dairy, eggs) are considered potentially hazardous.
TemperatureMicroorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well.
TimeAfter 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption.
OxygenMicroorganisms require oxygen to grow.
MoistureMicroorganisms grow faster in food with high water content (fresh poultry, meat, fish and raw eggs).
By understanding your enemies and what you can do to prevent them, you’ll keep your food and diners safe.
Click here for other tips and tricks to further improve your overall food hygiene levels in the kitchen.
Want to learn more?
Download a free copy of the UFS Food Safety Poster