FATTOM isn’t just a catchy term—it’s a core food safety concept. It outlines the six key conditions that allow harmful bacteria to grow in food. Understanding FATTOM helps every food handler reduce risk and keep food safe at every stage.
Why FATTOM Matters
Bacteria are invisible, but their growth is predictable. If even one FATTOM factor is present, food can become unsafe fast. Recognizing and controlling these six conditions is essential for preventing foodborne illnesses in any food business.
What FATTOM Stands For
- F – Food:
Bacteria need nutrients to grow, and food provides the perfect fuel. High-protein, moist foods like meat, dairy, eggs, and cooked rice are especially at risk. - A – Acidity:
Low-acid foods (with a pH above 4.6) are more prone to bacterial growth. That’s why acidic foods like pickles or citrus fruits are naturally safer. - T – Temperature:
The “danger zone” is 5°C to 60°C. Bacteria grow fastest within this range. Keep cold food cold and hot food hot to stay out of danger. - T – Time:
The longer food stays in unsafe temperatures, the more bacteria multiply. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hot). - O – Oxygen:
Some bacteria need oxygen to grow, while others don’t. Vacuum-packing reduces oxygen but doesn’t eliminate all risks. Safe handling is still required. - M – Moisture:
Moist environments help bacteria thrive. Dry foods are less risky, but once rehydrated or cooked, they become high-risk items.
In Summary
FATTOM shows how bacteria survive. Control these six factors—food, acidity, temperature, time, oxygen, and moisture—and you control food safety.
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