The document outlines the five main conditions necessary for bacterial growth: food, pH level, temperature, time, and oxygen (FATTOM). It discusses optimal and danger zone temperatures for bacterial growth and how controlling temperature, moisture, pH, and limiting time for bacteria to multiply can prevent or reduce growth. Proper handling and storage of food to avoid cross-contamination is also emphasized.

1. There are five main conditions for bacterial
growth
FATTOM
 Food
 PH level (ACIDIC)
 Temperature
 Time
 Oxygen
 Moisture

2. •
•
•
•
Bacteria grow best at 37C
which is body
temperature. They
reproduce quickly
between 3C and 63C
which is the danger zone.
Cook chilled food should
be stored at 0C to 3C.
To control temperature
food should be
Cooled to below 3C
Heated to above 63C
Key temperatures
•
Above 121C all bacteria
and spores are killed
•
72C temperature of
reheated food
•
63C Food should be
heated above this
temperature
•
3-63C danger zone for
bacterial growth
•
-18C temperature of
freezer
•
-22 temperature to freeze
food.

3. •
•
•
•
•
•
Bacteria like moist
conditions. Many foods
contain liquid
Controls for moisture
Dehydration-removing
the water like in dried
milk
High sugar contentmakes less water available
like in jam
Salt removes water by
osmosis like in bacon.
Freezing turns water
into solids

4. •
•
•
•
Bacteria multiply
rapidly. One bacterium
can become one million
in less than seven hours.
To control bacteria
multiplying you should
Eat food as soon after it
is made
Cool quickly and store
in a fridge or freezer.

5. •
•
•
Bacteria grow best in a
neutral PH between 6.6
and 7.5. They cannot
survive below ph 4.5.
Ph levels can be
controlled by acidity
regulators which keep
food below ph4.5.
Vinegar has a ph 3.5
and is used to preserve
foods like onions

6. •
•
Some bacteria but not
all need oxygen to
reproduce.
To prevent bacteria
getting oxygen
manufacturers use
vacuum pack foods of
a system known as
MAP where the
oxygen is removed and
replaced with a less
active gas.

7. •
•
•
•
•
•
Food handlers need to be
very careful to prevent
cross contamination. This
can happen when
Raw food touches cooked
Raw juices drip onto
cooked food
Hands, knives or
chopping boards not
cleaned in between use.
Dirty cloths being used to
wipe with
Dirty towels being used to
dry hands.