Which of these sets of foods are all potentially hazardous?

Which of these sets of foods are all potentially hazardous?

Potentially Hazardous Foods (PHFs)

• Cooked or Raw Animal Products: Meat, fish, and poultry.
• Cooked fruits or vegetables (including cooked starches)
• Raw seed sprouts.
• Cut melons.
• Fresh herb-in-oil mixtures.
• Garlic-in-oil mixtures.
• Cut leafy greens (as of 5/1/13)
• Cut tomatoes (as of 5/1/13)

What is potentially hazardous food quizlet?

Potentially Hazardous Food. (definition) A food that requires time or temperature control to limit pathogenic microorganism growth or toxin formation. Food of animal origin that is raw or heat-treated.

What must food have to make it potentially hazardous food handlers?

The Michigan Food Code defines ‘potentially hazardous’ food as a natural or synthetic food that requires temperature control because it is capable of supporting the rapid and progressive growth of bacteria. Bacteria growth in food can lead to foodborne illness.

What are the three general categories of potentially hazardous food?

Biological agents are typically the cause of foodborne illnesses, but in fact, there are three categories of hazards responsible for causing foodborne illnesses. They are the following: biological, chemical, and physical.

Which of the following is classified as a potentially hazardous food foods that require time or temperature controls for safety TCS ):?

Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …

What are 5 Potentially hazardous foods?

Examples of potentially hazardous foods include:

• 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.

Why must potentially hazardous foods be cooked to proper temperatures?

Bacteria that cause food poisoning grow at temperatures between 45 degrees Fahrenheit and 120 degrees Fahrenheit. The cooling requirement limits the length of time that potentially hazardous food is in the temperature range at which harmful bacteria can grow.

What are the three general categories of potentially hazardous foods?

What are the three categories of potential hazards to food?

There are three types of hazards to food. They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors.

What is the importance of identifying potentially hazardous foods?

Indeed, most regulatory agencies consider foods of animal origin (meat, poultry and eggs, fish and shellfish, and milk and dairy products) potentially hazardous foods. Because of life cycle and rearing conditions, insects also should fall in this category.

What foods are considered to be potentially hazardous?

Any food containing milk or milk products, eggs, meat, poultry, rice, fish, shellfish, edible crustaceans, raw-seed sprouts, heat-treated vegetables and vegetable products, and other ingredients in a form capable of supporting rapid and progressive growth is classified as potentially hazardous food (PHF). What exactly does PHF stand for?

What should the temperature of food be at an event?

All potentially hazardous food should be kept below 41oF (for cold foods) or above 135oF (for hot foods) except during necessary preparation time or a short display period. Hot or cold holding equipment may be required to store and display food during an event.

What should the PHF of a food be?

All PHFs must be either: Hot held at 135°F (as of 5/1/13) or above, OR Cold held at 41°F or below. Note: Food employees must keep PHFs out of the “danger zone” (42°F -134°F).