What does the acronym FATTOM stand for in food safety?

The acronym FATTOM is an essential concept in food safety that identifies the six conditions that pathogens need to grow and thrive. The correct answer, which lists Food, Acidity, Time, Temperature, Oxygen, and Moisture, accurately captures these critical factors.

1. Food: Pathogens require food sources to grow, and many different types of foods can harbor bacteria, viruses, and other harmful microorganisms.

2. Acidity: The pH level of food affects microbial growth. Most pathogens thrive in a neutral pH range, making foods with low acidity (like meats) more susceptible to contamination.

3. Time: Pathogens require time to multiply, and food should not be left at unsafe temperatures for extended periods, which could lead to the growth of harmful bacteria.

4. Temperature: This is crucial for food safety because certain temperature ranges, especially between 41°F and 135°F, allow pathogens to grow rapidly. This is often referred to as the "danger zone."

5. Oxygen: While some bacteria require oxygen for growth, others do not. Understanding the oxygen requirements helps in managing foods that are at risk of contamination.

6. Moisture: Microorganisms need