An e-mail alert had just come from company headquarters. It seemed that a foodbome outbreak occurred at operations in the southern district. Byron was the general manager of the highest volume operation in the chair's northern district. When he got the e-mail alertbecame very concernedAll of the food, recipes, and food handling procedures were the same company wideAll of the food products from the company's central commissary, Recipes came down from the corporate chef. Andprocedures were by the same Instructors. was worrled. He wondered something could happen in his operationBecause everything was done the same way company wide, he was very concerned a bout a potential outbreak Byron decided to gather his team of managers and discuss what was going on. He filled them in on the of the outbreak the other stores. He then asked the team what they could be done to prevent it from occurring in thelt operation Byron's executive chefAmelia, said that she would double-check all of the food safety procedures were being followed by her She suggested taking a closer look at how they could set up barriers to foodborne illness. She suggested that they review FAT TOM Byron the other managers looked at each other and wondered what she was talking about Chel Amelia explained that the words FAT TOM were a good way of remembering the conditions bacteria need to grow . She said that if FAT TOM could be controlled, then foodborne liness could be prevented. She went on to explain what each letter of FAT TOM meant. The team began to work on a complete review of the FAT with Byron's and Amelia's supervision. They focused specifically and temperature control

1. What did Byron do correctly?

2. Why was Chet review of FAT TOM important in operation?