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Bookmark or Share- Appendix 1: Potentially hazardous foods - Food Standards Australia New ...Potentially hazardous foods have certain characteristics that support the growth of pathogenic microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients, moisture, acidity (pH) and gas atmosphere of the food.
- TCS Foods Poster - StateFoodSafety.comThese foods are sometimes called potentially hazardous foods (PHFs) because they become hazardous if their bacteria growth is not controlled. Recognizing TCS foods and knowing how to properly handle them is an important factor of food safety.
- What Are High-Risk Foods? - Food SafetyHigh-risk foods, also called potentially hazardous foods, are foods that have ideal conditions for bacterial growth, and are therefore more likely to harbour dangerous bacteria and other disease-causing pathogens like viruses and parasites.
- Evaluation and Definition of Potentially Hazardous Foodsfood is not potentially hazardous; but it is hazardous. Furthermore, scientific understanding and legal enforcement of the term “rapid and progressive growth” was unclear.
- Potentially Hazardous Food - Office of Environmental Health and SafetyPotentially 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 of microorganisms.
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