Which type of food is classified as Potentially Hazardous Food (PHF)?

The classification of food as Potentially Hazardous Food (PHF) is based on the food's ability to support the growth of pathogenic microorganisms that can cause foodborne illnesses. Foods that are high in protein, moisture, and are generally neutral or slightly acidic pH levels tend to be more susceptible to bacterial growth.

Meat and dairy products are prime examples of PHF because they provide the ideal environment for bacteria to thrive. They contain proteins, fats, and moisture that can support the rapid growth of harmful bacteria when left at improper temperatures. In contrast, bread and crackers, vegetables and fruits, and processed snacks typically have lower risks associated with bacterial growth due to lower moisture content or the presence of natural acids. For example, while fresh vegetables and fruits can harbor pathogens, they are not as conducive to bacterial growth as meat and dairy products when mishandled.

Understanding which foods fall into the PHF category is crucial for implementing proper food safety practices and controlling temperature to prevent foodborne illnesses.