The FATTOM conditions that are easiest to exercise control over in the food operation are _____.

The conditions represented by FATTOM—food, acidity, time, temperature, oxygen, and moisture—are critical for controlling the growth of pathogens in food safety. Among these, temperature and time are particularly manageable in food operations due to the active measures that can be implemented to control them.

Temperature can be tightly regulated through the use of refrigeration, cooking, and hot holding equipment. Food operators are trained to monitor temperatures consistently, using thermometers and timers, to ensure that food is cooked to safe internal temperatures and held at appropriate temperatures to prevent bacterial growth.

Time is effectively controlled through establishing time limits for how long food can stay in the temperature danger zone, which is between 41°F and 135°F. General food safety protocols, such as the "two-hour rule," guide food safety practices and minimize the risk of foodborne illness by setting clear guidelines on how long food can remain at unsafe temperatures.

While options involving moisture, acidity, and oxygen are also important, they are often more challenging to manage directly. Moisture is affected by food water content and can be harder to manipulate, acidity levels are inherent in the food and not easily adjusted, and oxygen levels can involve complex processes such as vacuum packaging that may not be feasible in all operations.