Potentially Hazardous foods
Foods that support the rapid growth of pathogenic organisms are called potentially hazardous foods (PHF’s). PHF’s include food with high protein, high moisture content and are slightly acidic (pH 4.6-7.5)
Which one of these are not considered a PHF?
The answer to this question is potato chips.
Examples of PHF’s are meat, chicken, fish, pork, shellfish, milk, milk products, eggs, cooked rice, beans, vegetables, baked potatoes, sliced watermelon and cantaloupe.
How can you slow the growth of microorganisms?
Foods that inhibit the growth of microorganisms are foods that are acidic, 4.6pH or lower (foods that contain vinegar, tomatoes, or citrus fruits). Also, food products with low water activity such as breads or bakery goods do not support the rapid growth of pathogenic organisms. So, adding salt, sugar, alcohol, lactic or citric acid to food and using vacuum packaging will reduce the growth of microorganisms. Always, keep food out of the temperature danger zone.
Last edited by bbqjoe; 05-31-2006 at 10:29 AM..