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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
These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]
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."
Comments are taken from the latest Thurston County food safety inspection reports.
Observed food stored on floor next to hot-holding line (bbq sauce) and also in walk-in cooler (also bbq sauce). Observed dry-goods stored on floor at door for curb-side (utensils and condiments).
Canned foods are often the culprit of this rare, but potentially deadly, condition. The good news is: It's treatable if caught early. Foodborne botulism is a rare, life-threatening condition.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture .
For Feb. 9-15, inspectors visited more than 130 restaurants along with other food-serving facilities in retail stores, daycares and schools. Unlabeled toxic substance near food areas among latest ...