Examples of Potentially Hazardous Foods




Potentially hazardous foods (PHF) are varied. These foods have the pH levels, moisture content, and protein levels that best support organism growth. Remember, however, that foods both at the far alkaline level and the far acid levels of the pH table will support growth of some types of organisms.
















Beef, Chicken, Turkey, Pork, Lamb, Shellfish, Fish, Dairy Products and Eggs, whether raw or cooked are common sources of foodborne organisms of varying types.

Whipped Butter, Non-Dairy Agents, and Cheese can also support growth

of organisms. Garlic, herbs, and peppers that have been infused into oils are a prime growth zone for anaerobic bacterial growth.







are less known sources of foodborne organisms. Some bacteria common to vegetables and seeds can still reproduce at 38 F. Examples of these vegetables, starches, and seeds are:

Soy Protein, Seed Sprouts, Beans, Rice, Pasta, Spices, Garlic and other herbs infused in oil, Grapes, Strawberries, Watermelon, Cantaloupe, Potatoes, Pastry, and Bread. Even egg white and olives can support organism growth. About the only foods that are truly not PHF are: (Any suggestions?)



Return to Table of Contents Return to Chapter 2 Return to Chapter 3 - HACCP


©Copyright 7/97 Stewart Enterprises - Kathy and Doug Stewart 305

Last Updated May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart