Potentially Hazardous Foods
What Are They?
Potentially hazardous foods (PHF) need extra care in handling. These are foods that spoil easily, and if not handled properly can cause foodborne illness. Common foods that are considered to be potentially hazardous are:
| Meat | Gravies |
| Poultry | Soups |
| Milk | Meat Sauces |
| Eggs | Custards |
| Fish | Meat and Potato Salads |
| Cream Filled Baked Goods |
Some other foods that are potentially hazardous are:
| Cut Melons | Cooked Beans |
| Baked and Mashed Potatoes | Cooked Vegetables |
| Tofu | Rice |
What to do?
Keep all potentially hazardous foods out of the temperature DANGER ZONE (140° - 41°F) by keeping hot foods at 140°F or above and cold foods at 41°F or below. Check temperatures of the food with a probe thermometer frequently in where foods are stored in:
| Steam Tables | Hot Boxes |
| Preparation Coolers | Refrigerators |
| Walk-in Coolers | Cold Tops |