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 for 200 guests at 6 p.m. The venue is an outside terrace at the beach with a forecast of 80 degrees Fahrenheit.
Explain the impact this acronym FATTOM has on the food and beverage safety for the wedding buffet.
Write a 250-word response in a Microsoft® Word® document using current APA format.
Submit your response to the Unit 3 Journal Dropbox.
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