What are 4 potentially hazardous foods?

Potentially hazardous foods

• raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.
• dairy products such as milk, custard and dairy‐based desserts.
• seafood (excluding live seafood)
• processed or cut fruits and vegetables, such as salads.
• cooked rice and pasta.

What are non potentially hazardous foods?

Examples of non-potentially hazardous foods are: dry baked goods, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, dried herbs, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes.

What is the 2 4 hour cooling rule?

Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

Is peanut butter a potentially hazardous food?

They can be “not potentially hazardous” but still a food safety hazard. For example, foodborne illness has resulted from the consumption of peanut butter and unpasteurised juices.

Is flour a potentially hazardous food?

Efforts are in place to reduce the risk of contamination, however due to the nature of the flour production process, bacterial hazards are always a concern. Flour has been implicated in many food-borne illness outbreaks.

Is garlic in oil a potentially hazardous food?

Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Botulism is a potentially fatal food poisoning that has symptoms including blurred or double vision, speech and difficulty in breathing and progressive paralysis.

Is chocolate a potentially hazardous food?

Non-potentially hazardous foods, including bakery products, candy, fruit butters, jams, jellies, chocolate-covered fruit and berries that are not cut, and similar products specified in rules adopted by the Department of Health.

What is the correct way to reheat potentially hazardous food?

Cooled, potentially hazardous food needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165°F or hotter – within 2 hours.

What foods are considered to be potentially hazardous?

Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth…

What foods are dangerous to the human body?

(previously known as Potentially Hazardous Foods) Meats Bacon– in raw form Beef – ground, roasts, steak Gravy Ground meats – all Hot Dogs Lunch meat Meat casseroles Pork – ground, ham, roasts Processed meats – all Sausage Soups Stews Poultry

What are the temperature controls of potentially hazardous foods?

Cooking Potentially Hazardous Foods Type of Food Minimum Internal Temperature Steaks/Chops (beef, veal, lamb) 145 degrees Fahrenheit Ground meats (other than poultry) 155 degrees Fahrenheit Eggs (hot held for service) 155 degrees Fahrenheit Ham 155 degrees Fahrenheit

What happens when foods spend less time in the TDZ?

The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.