What is a potentially hazardous food?
A potentially hazardous food is any food that is naturally contaminated with bacteria. Many food products are naturally contaminated with Salmonella (chicken, eggs, turkey, pork) and E. coli (beef and pork). These foods need to reach proper cooking temperatures to ensure everything is killed. Also, many food products that are consumed raw such as oysters and sushi are considered potentially hazardous if not stored at the proper temperature. Q. What symptoms should I expect with a case of food-borne illness? A food intoxication can be recognized by a sudden onset (one to four hours) of vomiting and nausea. This occurs because the bacteria contained in the food have released a toxin that makes people sick. A food infection like salmonellosis can lead to symptoms such as vomiting, abdominal cramps, fever, nausea, and diarrhea. Usually these symptoms elaborate themselves 12 to 48 hours after the ingestion of a contaminated food.
A potentially hazardous food is a food that is natural or synthetic that requires temperature control because it is in a form capable of supporting: the rapid and progressive growth of infectious or toxigenic microorganisms, the growth and toxin production of Clostridium botulinum; or in raw shell eggs, the growth of Salmonella Entertidis. Potentially hazardous includes food of animal origin that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; or cut melons. Examples: cooked carrots, beef, chili, soups, deli meats, or sour cream.
A potentially hazardous food is any food that is naturally contaminated with bacteria. Many food products are naturally contaminated with Salmonella (chicken, eggs, turkey, pork) and E. coli (beef and pork), thus these foods need to reach proper cooking temperatures to ensure everything is killed. Also many food products that are consumed raw such as oysters and sushi could be considered potentially hazardous if not held at the proper temperature.
A potentially hazardous food or PHF is a moist, high protein food on which bacteria can grow most easily. Some examples are dairy products, shelled eggs, meats, poultry, fish, shellfish, heat-treated vegetables (i.e. potatoes, beans, rice, etc.), soy products, oil in garlic, sliced fruits, and raw sprouts.
