Sanitation Certification Practice Test

What does the acronym FATTOM stand for in relation to factors that affect food safety?

1. Fish, Acidity, Temperature, Time, Oxygen, Moisture

2. Food, Acidity, Temperature, Time, Oxygen, Moisture

3. Fungi, Air, Temperature, Time, Odor, Moisture

4. Fat, Acidity, Toxins, Temperature, Oxygen, Mold

The correct answer is: Food, Acidity, Temperature, Time, Oxygen, Moisture

The acronym FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. This concept is critical in understanding the factors that contribute to the growth of pathogenic microorganisms in food, which can cause foodborne illnesses. Each element of FATTOM plays a significant role in food safety: - **Food**: Microorganisms require nutrients to grow, and food provides the necessary substance for their proliferation. Foods high in protein or carbohydrates are particularly conducive to microbial growth. - **Acidity**: Most bacteria thrive in a neutral pH, so foods with a higher acidity (lower pH) can inhibit their growth. Understanding acidity helps in managing food safety, especially when preserving foods. - **Temperature**: Temperature control is vital because it can inhibit or promote the growth of microorganisms. Keeping food out of the "danger zone" (typically between 41°F and 135°F) significantly reduces the risk of foodborne illness. - **Time**: The longer food is held in the danger zone without proper temperature control, the greater the chance for bacteria to grow. Thus, managing the time food spends at unsafe temperatures is crucial. - **Oxygen**: Some microorganisms require oxygen to grow (aerobic), while