In FAT TOM, what do the "T" letters stand for?

In the context of food safety, FAT TOM is an acronym used to describe the six conditions that promote the growth of foodborne pathogens. The two "T" letters stand for Temperature and Time.

Temperature refers to the range in which bacteria thrive, typically between 4°C and 60°C (40°F and 140°F), which is often called the "danger zone." Keeping food out of this temperature range is critical to preventing bacterial growth.

Time is also a crucial factor, as pathogens can multiply rapidly when food is held in the danger zone for extended periods. To hinder the growth of bacteria, it's important to minimize the time perishable foods spend at unsafe temperatures, ideally not exceeding two hours at room temperature.

The other options do not accurately represent the factors critical to food safety. Type and Taste, Texture and Time, and Time and Treatment do not align with the established guidelines for preventing foodborne illnesses set out in the FAT TOM model. Thus, focusing on Temperature and Time provides a clear understanding of how to manage food safely.