| Food safety |
|---|
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| Terms |
| Critical factors |
| Bacterial pathogens |
| Viral pathogens |
| Parasitic pathogens |
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.[1]
- ^ Servsafe Essentials Fifth Edition. 2008. pp. 27. ISBN 978-1-58280-224-4.
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