What is Fattom in food safety?
FATTOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
Which is an example of a TCS food?
Examples of TCS food Food from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat or poultry. Food from plant origin that is cooked such as rice, potatoes and pasta. Food from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.
What does FAT TOM represent?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
How do you prevent FAT TOM?
Time and Temperature
- Refrigerate cooked food.
- Ensure dry storage temperature between 10ºC to 21ºC.
- Ensure food are cooked thoroughly in order to kill microorganisms to an acceptable level.
- Proceed with extra caution when cooking in batches.
- Cook food at a suitable temperature of above 63ºC.
What does Fattom stand for in Servsafe?
Can you smoke pork at 180?
Smoke the pork shoulder Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F.
What are the 12 TCS foods?
The most common TCS foods include:
- Meat products.
- Eggs.
- Fish and shellfish.
- Dairy.
- Cream or custard.
- Cooked vegetables.
- Potato dishes.
- Protein-rich plants.
What is the temperature danger zone for food?
between 40 °F and 140 °F
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Is baked potato A TCS food?
Many potatoes were baked or boiled and then served in restaurants, catering, healthcare and other foodservice operations. And surprisingly, cooked potatoes pose a food safety risk, because they are considered a Time/Temperature Control for Safety (TCS) food.
Is canned soup a TCS food?
Think about packaged cookies, crackers, canned meats, such as tuna or chicken, or our favorite, Spam, canned soups, canned vegetables, basically anything that is packaged. Granola bars, peanut butter, jelly, spices, yogurt, potato chips.
What is tempering in cooking?
Tempering is most often called for in a recipe when you are making a sauce, ice cream, custard, some cream soups, and recipes including sour cream. The general technique is to add a small amount of the hot liquid to the cold ingredient.
What does tempered chocolate mean?
Tempering can also mean to bring an ingredient close to room temperature to shorten the required cooking time. When working with chocolate, tempering is a completely different process.
Why do you need to temper when making sauces?
Certain recipes require tempering, otherwise the shock of combining the two all at once could run the risk of the mixture curdling, seizing, lumping, or splitting. Tempering is commonly used when making sauces (adding liquid to roux), or when making ice cream and custards.
What are the ingredients used in tempering?
Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves.