Food Safety Management and Characteristics of Microorganisms

A set of flashcards reviewing food safety management, FAT TOM growth factors, types of microorganisms (bacteria, viruses, parasites, fungi), bacterial spores, and toxin producers.

FAT TOM

An acronym representing the six conditions bacteria need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Acidity (Bacterial Growth Condition)

The acidity level required for bacterial growth, specifically a pH range of $\text{pH } 4.6-7.5$.

Temperature Danger Zone

The temperature range of $5-51^\text{o}\text{C}$ (also referenced as $5-57^\text{o}\text{C}$) in which bacteria grow rapidly.

Moisture (Bacterial Growth Condition)

The requirement of moisture for bacterial growth, defined as a water activity level above $0.85$.

Bacteria

Living microorganisms that grow in food, sourced from people, air, soil, water, and plants. Most die by cooking, though spores and toxins can survive; controlled primarily by time and temperature control.

Virus

Microorganisms that are not alive on their own and require a living host. They survive cooking and freezing, originate from people and contaminated water, and are controlled by personal hygiene.

Parasites

Microorganisms that require a host and are sourced from seafood, wild game, contaminated water, and small fish. They die by cooking and freezing; controlled by purchasing from approved suppliers and using properly frozen fish when served raw.

Fungi

Living microorganisms found in food. While cooking kills mold, mold toxins can survive; controlled by discarding moldy or yeasty food and proper storage.

Spore

A dormant state formed by bacteria with a protective shell, allowing them to survive cooking, freezing, and drying. If food sits in the danger zone ($5-57^\text{o}\text{C}$), spores turn back into active bacteria and multiply.

Spore Control Methods

Procedures used to prevent bacterial spore reactivation: cool food quickly using an ice bath, hot hold at $57^\text{o}\text{C}$ or above, cold hold at $5^\text{o}\text{C}$ or below, and reheat to $74^\text{o}\text{C}$.

Toxin Producers

Bacteria that release poisons into food as they grow. Cooking kills the bacteria, but does not destroy the toxins.

Control for Infected Cuts and Wounds

Safety steps to prevent bacterial toxin contamination from workers, including using disinfected and waterproof bandaids, wrapping infected cuts/wounds, washing hands, and avoiding bare hand contact.