UCR

Environmental Health & Safety



Potentially Hazardous Foods


Potentially Hazardous Foods

The following characteristics allow bacteria to grow upon Potentially Hazardous Foods:

  • Food
  • Acidity pH > 4.6
  • Time
  • Temperature
  • Oxygen
  • Moisture

These foods sustain microbial growth, require special handling techniques, and require special storage equipment.

Non-Potentially Hazardous Foods

Examples include pre-packaged foods such as cookies, candy bars, soda, etc.


More Information

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Riverside, CA 92521
Tel: (951) 827-1012

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Environmental Health & Safety

Environmental Health & Safety
Environmental Health & Safety

Tel: (951) 827-5528
Fax: (951) 827-5122
E-mail: ehs@ucr.edu

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