Final answer:
Out of the FAT TOM conditions for bacterial growth, Time and Temperature are the easiest to control in food safety practices. Limiting the time food spends at unsafe temperatures and managing oxygen levels with packaging can prevent excessive bacterial growth.
Step-by-step explanation:
The term FAT TOM refers to the conditions needed for bacteria to grow, which include Food, Acidity, Time, Temperature, Oxygen, and Moisture. Other than temperature, which is a measure of molecular motion, the most easily controlled factor in FAT TOM is likely Time. By limiting the amount of time food is in the "danger zone" for temperature (between 40°F and 140°F), one can significantly hinder bacterial growth.
Another controllable factor is Oxygen; by using vacuum-sealed packaging or other methods to reduce the amount of oxygen available to the food product, bacterial growth can be slowed down. However, amongst all these factors, Time and Temperature are typically considered the most manageable in everyday situations such as in a restaurant or home cooking environment.
FAT TOM is an acronym used to remember the six factors that can contribute to the growth of microorganisms. The factors include Food, Acidity, Time, Temperature, Oxygen, and Moisture. Apart from temperature, one of the easiest factors to control is Moisture. By keeping the environment dry and ensuring proper storage and handling of food, the growth and reproduction of microorganisms can be minimized.