FATTOM Food Safety Doodle Notes
F.A.T.T.O.M. DOODLE NOTES
Food Safety & Microbial Growth Conditions
Name:
Date:
Period:
Core Rule Bacteria need 6 favorable conditions to multiply and cause foodborne illness!
Color & Fill as you review!
F Food
Bacteria crave nutrients to reproduce, especially:
1 Proteins (meat, poultry, eggs)
2 Carbohydrates (rice, baked potato)
Doodle or list 2 TCS Foods:
A Acidity
Measured on the pH scale (0 - 14). Bacteria grow best in:
pH: 4.6 to 7.5
(Slightly acidic to neutral)
Color the Bacterial "Sweet Spot":
0 (Acid) 4.6 - 7.5 14 (Base)
High-acid foods (lemons/vinegar) slow/stop bacterial growth!
T Temp
Danger Zone (TDZ) 41°F – 135°F
135°F+ Hot Holding
GROWTH ACCELERATOR Fastest growth: 70°F – 125°F
41°F or less Cold Holding
T Time
Bacteria double every 20 minutes under optimal conditions!
The 4-Hour Rule Max limit in TDZ: 4 Hours
After 4 hours in TDZ:
↓ THROW FOOD OUT! ↓
Fill in: 2-Stage Cooling = 135°F to 70°F in 2 hrs, then 70°F to 41°F in 4 hrs.
O Oxygen
Microorganisms require different levels of oxygen to survive:
Aerobic: Needs oxygen
Anaerobic: Grows WITHOUT oxygen
Anaerobic Danger in Kitchens:
Vacuum-packaged (ROP) foods, garlic-in-oil, & foil-wrapped potatoes can grow:
Clostridium botulinum
M Moisture
Measured as Water Activity (aw) on a scale from 0.0 to 1.0.
Critical Aw Threshold aw of 0.85 or higher
How we lower moisture to preserve food:
Dehydrating
Salting / Curing
Adding Sugar
!
The Golden Rule: Which 2 Factors Can Food Handlers Directly Control?
Key ServSafe Exam Question
Factor #1: TIME Minimizing exposure
Action: Limit TCS food in the danger zone to less than 4 hours total.
My kitchen strategy to control time:
Factor #2: TEMPERATURE Heating & Chilling
Action: Keep hot foods hot (135°F+) & cold foods cold (41°F or below).
My kitchen strategy to control temperature:
Remember: When in doubt, throw it out! FATTOM Food Safety Review Guide • Kitchen Science
