Potentially Hazardous Food
Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that:
- Contains moisture - usually regarded as a water activity greater than 0.85
- Contains protein
- Is neutral to slightly acidic - typically having a pH between 4.6 and 7.5
The US Food and Drug Administration (FDA) Food Code identifies the following examples of PHF's:
- Meat (beef, pork, lamb)
- Poultry (chicken, turkey, duck)
- Fish
- Shellfish and crustaceans
- Eggs (except those treated to eliminate Salmonella)
- Milk and dairy products
- Heat-treated plant food (cooked rice, beans, or vegetables)
- Baked potatoes
- Certain synthetic ingredients
- Mushrooms
- Cut Tomatoes (when pH is 4.6 or above)
- Cut Leafy Greens
- Raw sprouts
- Tofu and soy-protein foods
- Untreated garlic and oil mixtures
- Cut melons, including watermelon, cantaloupe, and honeydew.
Since these foods can harbor pathogenic microorganisms and permit their growth or the production of toxins, special care must be taken to keep them out of the temperature danger zone for as long as possible. Time is another factor that can be controlled to minimize the chances of pathogenic outbreaks. Things such as salts, sugars, and brine solutions can be used to alter the moisture or acidity of PHF's to make them more shelf stable and were especially popular prior to refrigeration technology. A HACCP is a more modern approach to food safety in PHF's, especially as they relate to the food service industry.
In Australia, Food Standards Australia New Zealand (FSANZ) defines potentially hazardous food to mean food that has to be kept at certain temperatures to minimize the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.
Under Australian regulations, the following are examples of potentially hazardous foods:
- Raw and cooked meat or foods containing meat, such as casseroles, curries and lasagne;
- Dairy products, for example, milk, custard and dairy based desserts;
- Seafood (excluding live seafood);
- Processed fruits and vegetables, for example, salads;
- Cooked rice and pasta;
- Foods containing eggs, beans, nuts or other protein rich foods, such as quiche and soy products;
- Foods that contain these foods, such as sandwiches and rolls.

This is an excerpt from the article Potentially Hazardous Food from the Wikipedia free encyclopedia. A list of authors is available at Wikipedia.
The article Potentially Hazardous Food at en.wikipedia.org was accessed 5,469 times in the last 30 days. (as of: 07/10/2013)
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Evaluation & Definition of Potentially Hazardous Foods
Evaluation and Definition of Potentially Hazardous Foods.
www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094141.htm
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Potentially Hazardous FoodsPotentially Hazardous Foods
Page1of2 *Note: This document is for educational purposes only and should not be considered a replacement to reading the Food Code and Michigan Food Law of 2000.
www.michigan.gov/documents/MDA_9fsphf_6346_7.pdf
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Potentially Hazardous Food - University…
Potentially Hazardous Food. Potentially Hazardous Food is any food or food ingredient, whether natural or synthetic, that is capable of supporting the rapid growth of ...
web.uri.edu/foodsafety/potentially-hazardous-food/
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Potentially Hazardous Food - Wikipedia, the free encyclopedia
Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human ...
en.wikipedia.org/wiki/Potentially_Hazardous_Food
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Potentially Hazardous Foods
Inadequate food temperature controls are the most common factor contributing to outbreaks of food borne disease.
www.mda.state.mn.us/food/safety/minn-food-code-fact-sheets/potentially-hazardous-food.aspx
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Temperature Requirements for Potentially Hazardous Foods - EH ...
Disease causing bacteria can multiply rapidly in Potentially Hazardous Foods if temperature controls are not used or are inadequate. The following time and ...
www.health.state.mn.us/divs/eh/food/fs/tempreq.html
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Cooling and Reheating of Potentially Hazardous Foods
The cooling requirement limits the length of time that Potentially Hazardous Food is in the temperature range at which harmful bacteria can grow. Foods ...
www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm
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Potentially hazardous foods - NSW Food Authority
Australian definition of Potentially Hazardous Food . .... Potentially Hazardous Food (PHF) must be displayed and stored in a manner that minimises the growth ...
www.foodauthority.nsw.gov.au/_Documents/science/potentially-hazardous-foods.pdf
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Food temperatures and the Danger Zone - King County
Aug 19, 2011 ... Keep Potentially Hazardous Foods out of the "Danger Zone! ... Here are a few examples of Potentially Hazardous Food and how hot they must be ...
www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodWorker/FoodTemps.aspx
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List of Potentially Hazardous Foods Meats
List of Potentially Hazardous Foods. Meats. Bacon – in raw form. Beef – ground, roasts, steak. Gravy. Ground meats - all. Hot Dogs. Lunch meat. Meat casseroles.
www.education.ne.gov/NS/NSLP/HACCP/ListPHF.pdf
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Potentially Hazardous Food in science
Potentially Hazardous Food - University of Rhode Island
Potentially Hazardous Food is any food or food ingredient, whether natural or synthetic, that is capable of supporting the rapid growth of microorganisms. A food is ...
[PDF]Date Marking of Potentially Hazardous Foods - University of Arizona ...
The University of Arizona is an equal opportunity, affirmat color, religion, sex ... levels can result when Potentially Hazardous Foods are held at refrigerated ...
[PDF]Request for Authorization to Offer/Sell Potentially Hazardous Food ...
Revised 9/28/06. Request for Authorization to Offer/Sell Potentially. Hazardous Food. At. California State University, Northridge. To ensure that adequate ...
[PDF]Potentially Hazardous Food
Food safety information and additional copies of this and other fact sheets are ... What is a Potentially Hazardous Food? ... university-based food scientists.
Food Handling Guide | Environmental Health and Safety | University ...
A private event is for University employees or students only, and the food ... Maintain safe temperatures for Potentially Hazardous Foods or don't serve them.
[PDF]Food Safety Basics: A Reference Guide for ... - NDSU Agriculture
Refrigerate potentially hazard- .... Potentially Hazardous Foods ...... Source: Adapted from Kansas State University Rapid Reponse Center's Food Storage Charts.
[PDF]Food Safety Policy for the University of Michigan-Flint
Potentially Hazardous Food is defined as food that is natural or synthetic and ... Department of Agriculture (MDA), requires that food served at the University of ...
Food Safety Lessons: Lesson One - Iowa State University Extension ...
U.S. Public Health Service, The U.S. Public Health Service classifies moist, high- protein, and/or low acid foods as potentially hazardous. High protein foods ...
[PDF]Temporary Potentially Hazardous Food at Events - Ball State ...
prior approval) at temporary--open to the public--events at Ball State University. FOOD SOURCES:  Potentially Hazardous Foods served at temporary ...
The University of Maine - Cooperative Extension Publications ...
For more information on Potentially Hazardous Foods, please visit the Food and ... Department of Food Science and Human Nutrition at the University of Maine.
Books on the term Potentially Hazardous Food
Foodborne Disease Handbook: Viruses, Parasites, Pathogens, and Haccp
Foodborne Disease Handbook: Viruses, Parasites, Pathogens, and Haccp
Yiu H. Hui, 2001
X. FDA DEFINITION OF Potentially Hazardous Food Retail food regulations developed from the FDA food codes are incomplete because the range of foods that can cause a foodborne illness is limited by the potentially hazardous ...
The HACCP Food Safety Employee Manual
The HACCP Food Safety Employee Manual
Tara Paster, 2006
A Potentially Hazardous Food (PHF) is any food capable of allowing germs to grow. These PHFs have the potential to ... Potentially Hazardous Food requires strict time and temperature controls to stay safe. Food has been time– temperature ...
Essentials of Food Science
Essentials of Food Science
Vickie A. Vaclavik, Elizabeth W. Christian, 2008
Animal and plant foods that support the growth of microorganisms are classified by the FDA as Potentially Hazardous Foods (PHF), defined as follows: (a) “Potentially Hazardous Food” means a Food that is natural or synthetic and that requires ...
Food Safety: A Reference Handbook
Food Safety: A Reference Handbook
Nina Redman, 2007
Based on this review, a list of potential biological, chemical, or physical hazards is made at each stage in the food preparation process. In stage two, the hazard evaluation, each potential hazard is evaluated based on the severity of the ...
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Potentially Hazardous Food
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Do you plan to direct market? With only $0.18 of every dollar spent on food going to the farmer, direct marketing might help you capture more cents toward your farm revenue. However, as a food retailer you will be responsible for a potentially longish list of regulations and regulators. This brief article will start you thinking about who to contact and what rules might apply to your Pennsylvania farm.
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Thermal Secrets to Safe Potato Salad | ThermoWorks
Improper cooling of potato salad, during preparation, can contaminate the batch leaving it teeming with bacteria.
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Oconee Restaurant Inspections: Mold Growth Observed at Four of Six Businesses Recently Inspected - Business - Oconee, GA Patch
Find out how local restaurants and places that offer food services scored on recent health inspections.
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Restaurant report card — Whitfield County » Local News »
Whitfield County Environmental Health conducts inspections of restaurants. The inspectors may require a re-inspection. Restaurants are required by la
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Food Safety Is Key During Fourth of July Parties - Holidays - Plum-Oakmont, PA Patch
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