FOODSAFE Level 1 Practice Test · Question
What does the 'T' in the acronym FAT TOM stand for, regarding bacterial growth conditions?
FAT TOM is an acronym for the six conditions that favor the growth of foodborne pathogens: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
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Question: What does the 'T' in the acronym FAT TOM stand for, regarding bacterial growth conditions?
Answer options: ✅ Time
- Temperature
- Type
- Toxin
Correct answer: Time
Explanation: FAT TOM is an acronym for the six conditions that favor the growth of foodborne pathogens: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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