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Time & Temp Inforgraphic
Margaret McDermott
Created on September 11, 2023
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Transcript
Rte
Fat-Tom
Temp danger zone
Temp with each food
Tsc foods
Time & Temp infographic
What is FAT-TOM?
FAT-TOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture.
Temperatures With Each Food
165°F (Instantaneous)- Poultry, stuffing that includes meat, stuffed meats and pastas, and dishes containing previously cooked food 155°F (17 seconds)- Ground meat, seafood, ostrich meat, injected, marinated, or tenderized meats, and eggs to be hot held 145°F (15 seconds)- Whole seafood, beef, pork, veal, lamb (steaks and chops), roasts, eggs to be served immediately 135°F- Ready-to-eat hot-held food, fruits, vegetables, grains, and legumes to be hot-held
What is RTE?
Ready-to-eat food is food that can be eaten without further preparation, washing, or cooking. Some examples are washed fruits and vegetables, deli meat, bakery items, sugar, etc.
Temperature Danger Zone
The temperature danger zone falls between 41°F and 135°F and is where bacterial growth thrives. Even after cooking, food shouldn’t remain in the temperature danger zone for more than four hours.
What is a TSC food?
Foods that are most vulnerable to pathogen growth are also referred to as food that needs Time and Temperature Control for Safety (TCS).