To prevent bacterial growth in a foodservice operation, controlling certain conditions is crucial. Two FAT TOM conditions that can be controlled to inhibit bacterial growth are temperature and acidity.
1. **Temperature**: Keeping food at the correct temperature can help prevent bacterial growth. Bacteria thrive in the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C). By ensuring that food is either stored below 40°F (4°C) or above 140°F (60°C), you can control bacterial growth.
2. **Acidity**: The level of acidity in food can also impact bacterial growth. Bacteria prefer neutral pH levels, so increasing acidity can inhibit their growth. For example, pickled foods have high acidity levels due to the presence of vinegar, which helps prevent bacterial contamination.
By managing temperature and acidity levels effectively, a foodservice operation can significantly reduce the risk of bacterial growth and maintain food safety standards.
