Explain factors that make foods potentially hazardous.

Explanation should include the following factors, often referred to as the FAT-TOM factors in food safety:

Food: Foods high in protein, like meat and eggs, encourage rapid growth of bacteria. Sliced fruit and vegetables (e.g., potatoes, onions) are also dangerous if handled improperly. Certain foods need to be temperature controlled for safety (TCS).
Acidity: Neutral or acidic foods tend to exhibit slow bacteria growth, whereas foods with a pH above 7.0 tend to encourage rapid reproduction of bacteria.
Time: Perishable food should never stay in the temperature danger zone longer than two hours. Also, packaging dates are important because they are a factor in determining a product’s intended shelf life.
Temperature: Perishable foods should be stored below 41°F until they are cooked. Holding temperature for hot foods is 135°F or higher and holding temperature for cold foods is 41°F or lower.
Oxygen: A lack of oxygen protects perishable foods from aerobic bacterial growth; however, anaerobic bacteria such as botulism can thrive in an oxygen-free environment, such as foil-wrapped baked potatoes and infused oils.
Moisture: Dried foods and foods preserved with salt or sugar are likely to be safer from bacteria growth than moist foods.

Process/Skill Questions:

Thinking

Communication

What methods of record keeping might be used in a food service establishment to measure temperature and cooking times of food?
What should an employee do if a TCS food is being held in the danger zone?

Leadership

Why is it important to follow TCS handling guidelines? What could happen if workers did not follow such rules?
Who should be responsible for establishing monitoring procedures or standards that are necessary for food to be safe?

Management

What procedures can be instituted to prevent food service workers from cross-contaminating TCS foods?
What are the special considerations for receiving and storing TCS foods?

Teacher Resource: