1. 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.

2. Pathogen- harmful bacteria

3. F A T T O M

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

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

6. 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)

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

8. 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

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

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

11. 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!

12. 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