Potentially Hazardous Food

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Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that:

contains moisture - usually regarded as a water activity greater than 0.85
contains protein
is neutral to slightly acidic - typically having a pH between 4.6 and 7.5

The US Food and Drug Administration (FDA) Food Code identifies the following examples of PHF's:

Meat (beef, pork, lamb)
Poultry (chicken, turkey, duck)
Fish
Shellfish and crustaceans
Eggs (except those treated to eliminate Salmonella)
Milk and dairy products
Heat-treated plant food (cooked rice, beans, or vegetables)
Baked potatoes
Certain synthetic ingredients
Sliced melons
Raw sprouts
Tofu and soy-protein foods
Untreated garlic and oil mixtures

Since these foods can harbor the growth of microorganisms and the production of toxins, special care must be taken to keep them out of the temperature danger zone for as long as possible. Time is another factor that can be controlled to minimize the chances of pathogenic outbreaks. Things such as salts, sugars, and brine solutions can be used to alter the moisture or acidity of PHF's to make them more shelf stable and were especially popular prior to refrigeration technology. A HACCP is a more modern approach to food safety in PHF's, especially as they relate to the food service industry.

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