School Nutrition Education Program Controlling Bacteria & FAT TOM This lesson meets USDA Professional Standards Code 2610 & 2620

Lesson Objectives • Identify key time & temperature principles for preventing the growth of harmful bacteria. • Understand the importance of keeping foods at the proper temperature. • Recognize that the food thermometer is the most important tool for managing and controlling temperatures. • Understand the principle of FATTOM. • Be able to answer a few short questions to test your knowledge.

What is the point? Pathogens are the biggest threat to food safety. They are small, living microorganisms that can only be seen through a microscope. • There are four types of pathogens: • Bacteria • Viruses • Parasites • Fungi

Bacteria Some characteristics of bacteria are that it can . . . • Reproduce rapidly under unfavorable conditions. • Can double and multiply in number every twenty minutes. • Be carried by food, water, soil, humans or insects.

Bacteria are a small-living, single celled organism that can survive freezing temperatures. • Some form spores. • Some can spoil food; others cause illness. • Some produce toxins.

There are three highly contagious bacterial infections that have been given special attention by the Food and Drug Administration (FDA). • Salmonella • E. coli that produces Enterohemorrhagic and Shiga • Shigella • Bacteria growth is best controlled by preventing Time & Temperature abuse.

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Controlling Time & Temperature - • One key principle in preventing the growth and potential negative effects of bacteria in food service is proper control of time and temperature. • Time management is important to food safety because the longer food is left out after it is prepared, the greater the chances are of it becoming contaminated. • One of the most important tools needed to manage and control temperature is a properly calibrated food thermometer. • Documentation of food temperatures properly according to district policy and health regulations is very important. • Monitoring food temperatures properly at every step during receiving, cooking, holding, serving, cooling and storage is the best practice for preventing food borne illness. • The food handler is the first line of defense against a food service operation’s customers getting sick. • It is important to take temperatures at the right time and in the right way. It is equally important that a food handler understand the proper way to use a food thermometer.

Four Important Things to Control – 1. Food cannot be in the temperature danger zone (TDZ) for more than four hours. 2. Make calibrated thermometers available. 3. Remove only as much food from storage as necessary for the task. 4. “FAT TOM”

What is FAT TOM??? There are 6 conditions which pathogens need to grow and multiply - Food Time Acidity Oxygen Temperature Moisture

Controlling FAT TOM . . . • Understanding how pathogens grow is important in order for you to help keep foodborne illnesses from occurring. • To help remember these conditions use the acronym “FAT TOM”. • Controlling “FAT TOM” is a critical part of a food handler’s daily food safety responsibilities. • Let’s take a closer look at these 6 conditions for optimal bacteria growth.

FOOD Microorganisms require nutrients found in certain food such as protein and carbohydrates to grow. Examples of these would be – Milk / Eggs / Fish / Meats

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ACIDITY Pathogens grow best in foods with little or no acidity. They grow in food with a slight acidic or neutral (ph of 4.6 to 7.5).

TEMPERATURE Most microorganisms grow well in the Temperature Danger Zone (TDZ) – temperatures between 41°F and 135 F°. The ideal temperature is 125°F to 70 F° for bacteria to reproduce. Food should be handled carefully since it can be exposed to the “TDZ” during thawing, cooking, holding and/or cooling. TIME Pathogens need time to grow. Foods left in the TDZ (Temperature Danger Zone) for longer than 4 hours can grow bacteria levels high enough to make someone sick. Remember - Bacteria can double and multiply every 20 minutes. OXYGEN Most pathogens need oxygen in order to multiply grow, however others can grow without oxygen. Best practice is to deny oxygen by sealing or wrapping foods when not in use. MOISTURE High moisture levels are perfect for rapid bacteria growth. Moisture levels are measured in terms of water activity level. Higher levels equal greater opportunity for growth. Example - Water has a level of 1.0 and pre-cut melons have a water activity level of 0.85.

Wrap Up . . . • All foods are at risk for contamination by pathogens, however there are steps that can be taken for prevention. • Hot and cold foods temperatures must be monitored at the beginning and during service to ensure proper temperatures are maintained. • Always use a properly cleaned and calibrated food thermometer and document food service temperatures according to health regulations and the District’s Food Safety Plan. • There are specific conditions that can increase the potential for the growth of pathogenic microorganisms. • “FAT TOM” represents the 6 conditions in which bacteria grow. Food / Acidity / Time / Temperature / Oxygen / Moisture • Food handlers are the first line of defense in food safety for the food being served and for the health of your customers. • Food temperature monitoring and record keeping should be done according to the District’s Food Safety Plan.

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Test your knowledge . . . 1. What does “FAT TOM” represent? 2. What is the TDZ – Temperature Danger Zone?? 3. At what temperature does bacteria grow and multiply the fastest? 4. What is the food handlers most important food safety tool in the kitchen? 5. How often should food temperatures be taken and how should these temperatures be recorded?

Congratulations!! You have completed the Lesson for – Controlling Bacteria & FAT TOM USDA Professional Standards Code 2610 & 2620

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