FATTOM CHOICES ACTIVITY

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Presentation transcript:

FATTOM CHOICES ACTIVITY Use the notes below. With ONE partner, choose of the activities and complete: Write a Acrostic poem to assist you in remembering FATTOM. Use the words FATTOM RULES for your poem. Make poem at least 25 words. Write a rap or song to assist you in remembering FATTOM. Make at least 35 words. Create a 3-dimensional object to assist you in remembering FATTOM.

Pathogen- harmful bacteria

F A T T O M

Pathogens What is FAT TOM? FAT TOM -acronym of 6 conditions that support the growth of harmful bacteria. Harmful Bacteria = Pathogens

Food Pathogens need an energy source. Examples: meat, poultry, fish, eggs and dairy

Acidity pH: the measure of how acidic or alkaline a food is. Microorganisms grow best in a neutral to slightly acidic pH (4.6 – 7.5 pH)

Temperature Pathogens increase the most between the temperatures of 41oF and 135oF This range is known as the TEMPERATURE DANGER ZONE

Time Pathogens need sufficient time to increase. The 2 hour rule states: DO NOT LEAVE FOOD OUT AT THESE TEMPERATURES 41F-135F FOR MORE THAN 2 HOURS!! SICKNESS COULD OCCUR

Oxygen Some pathogens require oxygen to increase, others do not. Example: Growth in cooked rice, Italian dressing, jams and baked potatoes

Moisture Most pathogens require moisture to grow. Water Activity (aw): the amount of moisture available in food High water activity =pathogens. Examples: cut watermelon

Controlling the Growth of Microorganisms! FAT TOM is the key to controlling growth of microorganisms. Time and Temperature are two conditions that we CAN control!

What I need to grow! Place an X next to each condition that typically supports the growth of microorganisms. _____ Food that is high in fat. _____ Food that contains protein. _____ pH of 9.0 _____ Temperature of 155oF or higher _____ Dry environment X