Rhyea Shein Seisa HRT B

What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is defined as a management system in which
food safety is addressed through the analysis and control of biological, chemical, and physical
hazards from raw material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product. The goal of HACCP is to prevent and reduce the
occurrence of food safety hazards. (https://food.unl.edu/article/haccp-seven-principles)

Principle of HACCP?

Principle 1: Conduct a Hazard Analysis

Principle 2: Determine Critical Control Points (CCPs)

Principle 3: Establish Critical Limits

Principle 4: Establish Monitoring Procedures

Principle 5: Establish Corrective Actions

Principle 6: Establish Verification Procedures

Principle 7: Establish Record-keeping and Documentation

Procedures(https://food.unl.edu/article/haccp-seven-principles)

What is TDZ?

The temperature danger zone for food is the term used to describe the temperature range
where food is most at risk of developing harmful bacteria. Food in the danger zone is at risk of
causing illness to anyone who handles or consumes it.
(https://www.highspeedtraining.co.uk/hub/what-is-the-temperature-danger-zone/)

What is FAT TOM?Define each acronym.

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable
conditions required for the growth of foodborne pathogens.Although bacteria are good at
adapting to their environments, certain conditions promote bacterial growth more than others.
These conditions include food type, acidity, time, temperature, oxygen, and moisture.

F – Food

Microorganisms need a constant source of nutrients to survive, especially protein. Moist,

protein-rich food (raw meat or seafood, cooked rice or pasta, eggs, and dairy products) are
potentially hazardous and are considered high-risk foods.

A – Acidity

The degree of acidity or alkalinity (base) of a substance is measured by its pH. pH is measured
on a scale from 0 to 14.0. An environment with a pH of 7.0 is exactly neutral. Foods with a pH
below 7.0 are acidic; a pH above 7.0 is alkaline

T – Time

When low acid and high protein available foods are left out too long at room temperature can
cause bacteria to grow to dangerous levels that can cause illness.

T – Temperature

Bacteria grow best at a temperature range of 40°F to 140°F – which is referred to as the
“temperature danger zone”.Important rules of food safety are to not leave food at room
temperature for too long and store foods at the correct temperature.

O – Oxygen

Almost all foodborne pathogens are aerobic, that is, requiring oxygen to survive and grow.A few
microorganisms grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare
type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism
that grows only in anaerobic conditions

M – Moisture

Water is essential for the growth of microorganisms. Perishability of a food is related to the
moisture content, and the water activity level.Moisture content is the amount of water in food
expressed as a percentage. Water activity (aw) is the amount of water available for use and is
measured on a scale of 0 to 1.0.