Food that must be kept at controlled temperatures because it can support the growth of harmful bacteria or the formation of toxins.
Food that must be kept at controlled temperatures because it can support the growth of harmful bacteria or the formation of toxins. Potentially hazardous food, often shortened to PHF, is food that has to be kept under temperature control to keep it safe. The Australia New Zealand Food Standards Code uses this concept to identify the foods most likely to cause food poisoning if they are left in the temperature danger zone. Examples include raw and cooked meat, poultry, dairy products, eggs, seafood, cooked rice and pasta, prepared salads, and foods containing any of these such as sandwiches and quiches. What makes a food potentially hazardous is that it can support the growth of infectious or toxin-producing micro-organisms. These foods typically have enough moisture and nutrients, and a suitable acidity level, for bacteria to multiply. Foods that are dry, highly acidic, very salty or very sugary usually do not support bacterial growth in the same way and so are not classed as potentially hazardous. Australian food businesses need to identify which of their foods are potentially hazardous and keep them at or below 5 degrees C or at or above 60 degrees C throughout storage, display and transport. This drives everyday decisions such as where food is stored, how quickly it is cooled after cooking, and how it is displayed for sale. Ready-to-eat potentially hazardous food attracts the strictest handling because it will not be cooked again before being eaten. Staff also apply the 2-hour / 4-hour rule specifically to ready-to-eat potentially hazardous food that has been in the danger zone. Recognising which foods are potentially hazardous is a basic part of the skills and knowledge that food handlers are expected to have, and it underpins a business food safety program. A caterer prepares chicken and mayonnaise sandwiches for an event. Because both the cooked chicken and the mayonnaise-dressed filling are potentially hazardous and ready-to-eat, the sandwiches are kept refrigerated at or below 5 degrees C until service, transported in an insulated container with ice bricks, and any left in the danger zone are tracked against the 2-hour / 4-hour rule.
Frequently asked questions
What foods are considered potentially hazardous?
Raw and cooked meat, poultry, seafood, dairy, eggs, cooked rice and pasta, prepared salads, and foods that contain these, such as sandwiches and quiches.
Why are some foods potentially hazardous and others not?
PHF has the moisture, nutrients and acidity that let harmful bacteria grow. Dry, very acidic, very salty or very sugary foods usually do not support that growth.
How must potentially hazardous food be kept?
At or below 5 degrees C when cold, or at or above 60 degrees C when hot, throughout storage, display and transport.
Are bread and dry biscuits potentially hazardous?
No. Dry, shelf-stable foods generally do not support bacterial growth and are not potentially hazardous, though fillings or toppings added to them may be.
Does the 2-hour / 4-hour rule apply to all PHF?
It applies to ready-to-eat potentially hazardous food that has been in the temperature danger zone, helping decide whether to use, refrigerate or discard it.
