What does the acronym FATTOM represent? Benchmarks for receiving food correctly Steps in the process of correct handwashing Critical control points in the HACCP process Conditions that favor the growth of most foodborne pathogens

## Step 1<br />The acronym FATTOM is a mnemonic device used in the food service industry to remember the conditions that favor the growth of most foodborne pathogens. Each letter in the acronym stands for a specific condition:<br /><br />- F: Food<br />- A: Acidity<br />- T: Temperature<br />- T: Time<br />- O: Oxygen<br />- M: Moisture<br /><br />## Step 2<br />These conditions are crucial to understand because they can influence the growth of harmful bacteria in food. By controlling these factors, food service professionals can reduce the risk of foodborne illnesses.