What do the two T's in FAT TOM stand for?

In the context of food safety, particularly when discussing the conditions that affect the growth of pathogens, the acronym FAT TOM is essential. The two T's in FAT TOM represent Time and Temperature.

Time refers to the duration that food can be left in the temperature danger zone, which spans from 41°F to 135°F (5°C to 57°C). Within this range, bacteria can multiply rapidly, significantly increasing the risk of foodborne illness.

Temperature is crucial as it indicates the specific degrees in which food should be stored or cooked to ensure safety. Keeping food out of the danger zone by maintaining appropriate temperatures during storage and cooking helps prevent pathogenic growth.

Together, Time and Temperature are critical factors in food safety practices and understanding these components is fundamental for any cook or food handler aiming to prevent foodborne diseases.