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.