The following are considered PHFs: Cooked or Raw Animal Products: Meat, fish, and poultry; Dairy products, including custard pies The scope of NSF/ANSI 75 has been care- Some help would be appreciated. Then it would be potentially hazardous. The baked goods may not be decorated or garnished with fresh fruits or vegetables. For a food to be considered potentially hazardous, it must meet both of the following criteria: ... of foods that are potentially hazardous and not potentially hazardous are provided in Appendix 1. Thanks. I'm not sure which it is. In fact, a food may be unsafe due to adulteration and still meet the criteria to be considered non-potentially hazardous per the definition in the FDA Food Code. are not present in the food or the food can’t support their growth. Which of the following foods is not considered Potentially Hazardous Food (TCS Food): Apples These are microscopic organisms that are transmitted from humans--usually food workers They are difficult to control because they only require a host cell to replicate Bologna is a manufactured food product. Potentially hazardous food is a defined concept identifying foods to be maintained at certain temperatures to minimize the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food (ANZFSC, Standard 3.2.2, cl. According to the U.S. Food and Drug Administration, you should carefully control the temperature of potentially hazardous foods because they can support the growth of infectious or toxic microorganisms. If improperly handled during manufacture, use , or storage, it could become contaminated with harmful bacteria or molds. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. canned and bottled food… Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. List of Potentially Hazardous Foods. 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 I've narrowed it down to baked pears and chopped celery. This Standard applies only to those items outlined in the scope. Potentially hazardous foods are foods that must be kept at a particular temperature to minimise the growth of food poisoning bacteria that may be in the food, or to stop the formation of toxins. This fact sheet will guide you in the safe preparation and storage of both of these food items. Potentially Hazardous Foods (PHFs): Potentially hazardous Foods (PHFs) are foods that require time and temperature control in order to prevent bacteria growth. 1). activities. These are the types of foods the Minnesota Cottage Foods Law exempts from licensing. Food manufacturers usually achieve food safety by one of the following methods: • destroying any harmful microbes and packaging the food so it cannot be contaminated, e.g. considered potentially hazardous foods and cannot be made in a home kitchen. To determine whether a food is a potentially hazardous food, it can be tested for water activity through the NH Public Health Laboratory by calling 603-271-4661. Breading and batter are considered a potentially hazardous food when meat or fish has been dipped into the mixture or the mixture contains raw egg or liquid dairy products. These foods are not considered potentially hazardous. adulterated. Although it includes the activities listed in the definition, process is not limited to these. Examples of potentially hazardous foods include: raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne Potentially hazardous foods must be kept cold below 41º F or hot above 140º F