What 2 characteristics do potentially hazardous foods usually have in common?

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.

What are the categories of potentially hazardous foods?

Potentially Hazardous Food – TCS

Examples of such foods are: milk and milk products, hamburgers, chicken, burritos, chili, eggs, fish, cooked rice, cooked beans, egg rolls, cooked pasta, meat gravies, custard desserts and some cream-filled pastries and cut vegetables, i.e. lettuce, tomatoes, cantaloupe, bean sprouts.

What is not considered a potentially hazardous food?

Examples of non-potentially hazardous foods are: dry baked goods, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, dried herbs, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes.

What is true about potentially hazardous foods?

Potentially hazardous Foods (PHFs) are foods that require time and temperature control in order to prevent bacteria growth. The following are considered PHFs: Cooked or Raw Animal Products: Meat, fish, and poultry.

Which of the following are potentially hazardous foods quizlet?

Examples of potentially hazardous foods include all raw and cooked meats, poultry, milk and milk products, fsh, shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melon, garlic in oil, etc ()exceptions include: air-cooled hard-boiled eggs with shells intact, beef jerky, cheese …

Can you identify potentially hazardous food?

A PHF can be identified by three characteristics; a food that contains moisture, protein, and is slightly acidic. In the United States, the Food and Drug Administration (FDA) addresses PHFs safety standards, which are also referred to as “time/temperature control for safety food” in the Food Code.

Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS ):?

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …

Where must you store potentially hazardous foods?

Raw or partially cooked potentially hazardous foods must be covered during refrigerated storage and must not be stored above cooked food items or other foods that may be subject to contamination.

What are potentially hazardous foods What three characteristics do these foods share?

Potentially hazardous food (PHFs) is a food safety term used to describe foods that support the growth of pathogens that can cause foodborne illnesses. A PHF can be identified by three characteristics; a food that contains moisture, protein, and is slightly acidic.

Why are certain foods considered hazardous?

Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth …

What are three examples of physical hazards that could potentially contaminate food if procedures are not followed?

Physical hazards include objects that are hard or sharp such as glass, metal, plastic, stones, pits, wood, or even bone. Physical hazards can lead to injuries such as choking, cuts, or broken teeth.

What is a safe method of storing potentially hazardous food?

Potentially hazardous foods should be kept at 5 °C or colder or above 60 °C wherever possible, however ready-to-eat foods can safely remain between 5 °C and 60 °C for up to 4 hours. This is because it takes more than 4 hours for food poisoning bacteria to grow to dangerous levels.

Is canned food a potentially hazardous food?

Home canned foods that are shelf stable in hermetically sealed containers are considered to be potentially hazardous by the FDA and the Indiana State Department of Health.

Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS ):?

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …