Which two FAT TOM conditions are typically easiest for an establishment to control?

The factors embodied in the acronym FAT TOM, which stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture, are key conditions that influence the growth of pathogens in food. Among these, time and temperature are typically the easiest for an establishment to control.

Temperature control is paramount in food safety; foods must be kept out of the temperature danger zone, generally defined as between 41°F and 135°F, where bacteria thrive. Establishments can implement practices such as regular temperature monitoring, proper cooking, and refrigeration to ensure that food is kept at safe temperatures.

Time is also crucial because it refers to how long food stays in the temperature danger zone. Food safety practices dictate limits on how long perishable foods can be left out before they become hazardous. By establishing strict time limits for how long food can be left at room temperature, alongside monitoring food holding times, establishments can effectively manage this risk.

In contrast, while oxygen and moisture (which address some forms of food spoilage) may also be monitored, they often require more intricate control measures that may not be practical or effective in all situations. For example, while eliminating oxygen is critical for preventing the growth of anaerobic bacteria, methods to do so could involve vacuum packaging or other