Which factor is NOT part of the F-A-T-T-O-M model?

The F-A-T-T-O-M model is a framework used to understand the essential factors that contribute to the growth of foodborne pathogens. It stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. Each component in this model plays a crucial role in either promoting or inhibiting the growth of bacteria and other microorganisms.

Harvest time is not included in the F-A-T-T-O-M model because it does not directly affect the physiological conditions under which pathogens thrive. Instead, the model focuses on the specific environmental conditions that facilitate microbial growth after the food has been harvested and during storage or preparation. Factors like moisture and temperature are critical for bacteria to grow, while time pertains to how long food remains in the danger zone of temperatures where pathogens can proliferate.

In contrast, moisture, time, and temperature are integral parts of the F-A-T-T-O-M framework, as they directly impact microbial survival and multiplication in food products. Therefore, recognizing that harvest time is outside the parameters defined by this critical food safety model underscores the importance of understanding the right conditions for food safety management.