New York City Food Protection Practice Test

What are the six factors that affect bacterial growth known by the acronym FATTOM?

1. Food, Air, Time, Temperature, Oxygen, Moisture

2. Food, Acidity, Temperature, Time, Oxygen, Moisture

3. Food, Acidity, Temperature, Time, Air, Moisture

4. Food, Acidity, Time, Temperature, Light, Moisture

The correct answer is: Food, Acidity, Temperature, Time, Oxygen, Moisture

The correct answer identifies the six factors affecting bacterial growth using the acronym FATTOM, which stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Food serves as the primary source of nutrients for bacteria, and without suitable food sources, bacteria cannot thrive. Acidity refers to the pH level of the food. Most bacteria prefer a neutral pH, thus, highly acidic or alkaline environments can inhibit growth. Temperature is critical, as there are specific temperature ranges in which bacteria grow best—typically between 40°F and 140°F, known as the danger zone. Time is important because the longer food is left at temperatures conducive to bacterial growth, the more opportunity bacteria have to multiply. Oxygen availability can also impact growth; while some bacteria require oxygen (aerobic), others can thrive without it (anaerobic). Lastly, moisture levels are crucial since bacteria need water to grow. Understanding these factors helps food safety professionals implement proper food handling practices to minimize the risk of foodborne illnesses.