Which types of foods are considered potentially hazardous foods (PHF)?

Potentially hazardous foods (PHFs) are those that require time and temperature control to prevent the growth of harmful bacteria or the production of toxins. Meat, poultry, fish, and dairy products fall into this category due to their high moisture content and protein levels, which can support the rapid growth of pathogens when stored in the temperature danger zone (41°F to 135°F). These foods are commonly associated with foodborne illnesses if not handled properly.

In contrast, fruits and vegetables, while they can carry risks if contaminated, are not classified as potentially hazardous foods unless they have been cut or cooked, which alters their status. Dry grains and pasta are considered low-risk because they have low moisture content, making it difficult for bacteria to thrive. Additionally, carbonated beverages are usually low-risk as they are typically acidic and contain preservatives that inhibit bacterial growth, further distancing them from the characteristics of PHFs.