PREVRA FAT TOM Poster: The Six Conditions Bacteria Need to Multiply
A memorable training poster breaking down the FAT TOM acronym — Food, Acidity, Time, Temperature, Oxygen, Moisture. Essential food safety knowledge for every UK kitchen team member.
Why FAT TOM is the foundation of food safety understanding, not just an acronym
FAT TOM stands for the six conditions pathogenic bacteria need to grow: Food (nutrients), Acidity (pH), Time, Temperature, Oxygen and Moisture. Remove any one of these and bacterial growth stops. This simple framework explains why every food safety control works — refrigeration removes Temperature, drying removes Moisture, pickling removes Acidity, vacuum packing removes Oxygen.
A counter-intuitive fact that catches many kitchen staff off guard: acidity is such a powerful bacterial inhibitor that food with a pH below 4.6 does not require refrigeration to prevent pathogen growth. This is why properly pickled foods, chutneys and some fermented products are shelf-stable. But the pH must genuinely be below 4.6 — homemade pickles with insufficient vinegar may not reach this threshold. Understanding FAT TOM helps your team see food safety as science, not just rules.
Using FAT TOM as a training tool for all experience levels
Print and display in the staff area or training room. Use it during Level 2 Food Safety training sessions and induction. Ask your team: which element of FAT TOM does each SFBB safe method control. This turns passive rule-following into active understanding. A commis chef who understands FAT TOM will make better decisions than one who has simply memorised the temperature for cooking chicken.
Digital SFBB reinforces this knowledge: as staff log temperatures and complete checks, the system shows them which FAT TOM condition they are controlling. It turns every daily task into a learning moment. See also our Cooking Temperature Chart and Danger Zone for Food Poster.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
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