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Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.
In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce
The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., "a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation."
“Potentially hazardous foods” such as eggs, milk and shellfish must be kept at 41 degrees or below, according to California health code. In addition, the restaurant’s garbage Dumpsters were ...
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Sliced tomatoes measured 44 degrees Fahrenheit, cut greens measured 46 degrees in top of open ...
Non-potentially hazardous food prepared at home, such as baked items, jams, jellies or dry soup mixes; Honey; Raw cider or juice by the glass. What is the permit process like for farmers markets?
Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 hours; Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs; 155 °F (68 °C) for 15 seconds. Ground meats (such as beef or pork)
Observed potentially hazardous foods not being held at or below 41 degrees, such as almond milk and smoothie mix at 53 degrees, which were voluntarily discarded and re-inspection will occur.