Question

aside from temperature, which other fat tom condition will a foodservice operation be most able to control?
○ acidity
○ time
○ oxygen
○ moisture

Explanation:

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture (factors affecting microbial growth). In foodservice, moisture control (e.g., drying, storing in low - moisture environments) is more feasible to manage compared to acidity (hard to alter food's natural acidity easily), time (foods can be left out accidentally), and oxygen (hard to fully exclude in many cases). So the most controllable after temperature is moisture.

Answer:

moisture