Question

3 Food and Beverage

The food industry has many acronyms that make it easier to remember food safety terms and actions to control foodborne illness. Managers must know what safety precautions are necessary.

Food, Acidity, Temperature, Time, Oxygen, and Moisture is often referred to with the acronym FATTOM. Read the scenario and respond to the checklist item.

Scenario: You are catering a wedding buffet in August outside on a venue’s terrace for a wedding reception for 200 people that begins at 6 p.m. when you know it will be 80 degrees Fahrenheit.

Checklist:

• Explain the impact this acronym FATTOM has on the food and beverage safety for the buffet.

250 word minimum

Answer 1

For the scenario where I m catering a wedding buffet and have to organise a wedding reception at 80°F , I will use the acronym FATTOM for ensuring the following :

.

Food :

It is important to ensure that the food that is being served is fresh, and there are sufficient nutrients available in it to promote the growth of micro organism. Food should be healthy and containing moderate carbs, protein, sugar, etc so that it is not harmful or unhealthy for any of the guest with underlying health problems.

Acidity :

The food and drug Administrative regulations apply to the scenario with respect to acidic food and require that food to be brought to pH 4.5 or below. As the food borne pathogens require a ph of 4.6 and above so following drugs regulations will become important for me while hosting the buffet at terrace to ensure safe food.

Time :

Food should be cooked for the amount of time until it does not loose its healthy properties but is also cooked well. The food shall be removed two to four hours before the danger level or the level at which they get destroyed.

Temperature :

To prevent food borne pathogens from growing it is important to ensure that the temperature at terrace i.e 80°F is brought down with facilities and food is accordingly served. The pathogens can grow between 41°F to 135 °F which is danger level as referred by TDZ.

.

Oxygen :

Since most of the food borne pathogens are aerobic, which require oxygen to grow, it is essential to arrange catering facility inside the house, while terrace side should be uses to serve the food only.

.

Moisture :

FDA regulations for canned foods require aw of 0.85 or below to prevent moisture so that pathogens cannot survive. It is important to check the food before it is served.

.

.

.

Thanks dear student.. I hope this will help.. Good luck..

Rate if satisfied :) stay safe.