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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.
All potentially hazardous food should be kept below 41 o F (for cold foods) or above 135 o F (for hot foods) except during necessary preparation time or a short display period. Hot or cold holding equipment may be required to store and display food during an event.
Phf foods are considered potentially hazardous because they contain a high moisture content and a neutral or slightly acidic pH level, which provide optimal conditions for the growth of bacteria, viruses, parasites, and toxins.
6 kwi 2024 · Raw PHF foods, such as sushi or steak tartare, carry a higher risk of containing harmful bacteria, parasites, or viruses. It is recommended to ensure the quality and safety of these foods by purchasing them from trusted sources and following appropriate storage and handling practices.
3 maj 2024 · PHF, or Potentially Hazardous Foods, refers to a category of foods that have a high risk of causing foodborne illnesses if not handled, cooked, or stored properly. These types of foods are considered hazardous because they are known to provide an optimal environment for bacteria, viruses, and other pathogens to thrive.
13 gru 2023 · TCS food refers to a category of perishable food items that require specific time and temperature controls to ensure they are safe to eat. TCS foods are also sometimes known as Potentially Hazardous Foods or PHF because they are more susceptible to bacterial growth and foodborne illnesses if not handled and stored correctly.
If an uncontrolled food safety hazard exists, the food is not potentially hazardous; but it is hazardous. Furthermore, scientific understanding and legal enforcement of
