Food that must be kept at controlled temperatures because it can support the growth of harmful bacteria or the formation of toxins.
Raw and cooked meat, poultry, seafood, dairy, eggs, cooked rice and pasta, prepared salads, and foods that contain these, such as sandwiches and quiches.
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.
At or below 5 degrees C when cold, or at or above 60 degrees C when hot, throughout storage, display and transport.
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.
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.