FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Temperature & Taste
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Time & Temperature
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Thermometer & Time
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Taste & tacos
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Detailed explanation-1: -It is an acronym for food, acidity, time, temperature, oxygen and moisture.
Detailed explanation-2: -FATTOM is an acronym used to describe the conditions of bacterial growth: food, acidity, weather, temperature, oxygen and humidity. Since you can‘t see or smell these bacteria, it‘s important to store and handle your food in a way that minimizes opportunities for growth. Too hot and they are cooked, which kills them.
Detailed explanation-3: -A suitable mnemonic device to remember all the essential factors that need to be controlled to minimize microbial growth is FATTOM-food, acidity, temperature, time, oxygen, and moisture. Controlling FATTOM factors is one of the main principles of the food safety approach in any food business.
Detailed explanation-4: -Food, Acidity, Temperature, Time, Oxygen, and Moisture. create the phrase FAT TOM, which can help foodhandlers remember the conditions needed for pathogens to grow. TCS Food. Food that is most vulnerable to pathogen growth may also be referred to as “TCS” because it needs time and temperature control.