potentially hazardous foods is food with an internal temperature above 41 degrees Fahrenheit. Potentially hazardous foods must be kept out of the Danger Zone until they are to be served.. Foodborne illnesses are typically a result of improper handling, preparation, or storage of food. A potentially hazardous food (PHF) is typically one that is capable of supporting the growth of pathogenic microorganisms and may develop harmful toxins under certain conditions. Not all foods are considered PHFs, though.
Which of The Following Is Not Considered A Potentially Hazardous Food?
The answer is: “Meat, poultry and fish”
- The following are considered potentially hazardous foods:
Fruits and vegetables: Raw fruits and vegetables can contain microorganisms that cause foodborne illness. To prevent contamination, wash fruits and vegetables thoroughly before eating or cooking them.
Eggs: Raw eggs may contain bacteria, such as Salmonella, that can cause foodborne illness. Cook eggs until both the white and yolk are solid. Avoid recipes that call for raw or undercooked eggs.
Fish and shellfish: Raw fish and shellfish can harbor harmful bacteria like Salmonella, Listeria and Vibrio parahaemolyticus. Bacteria can multiply quickly at temperatures between 41 degrees F and 140 degrees F — the temperature range within which most refrigerators operate — so store fish on ice or in the coldest part of your refrigerator (usually on the bottom shelf).
A potentially hazardous food is a food with a pH lower than 4.6 or higher than 6.0 that may support the growth of pathogenic microorganisms, including those of public health significance.
The following are not considered potentially hazardous foods:
- -Fruits and vegetables with pH values between 3.2 and 4.5 (e.g., apples, potatoes)
- -Milk with pH values between 6.0 and 6.8
- -Meat, poultry, seafood or eggs with pH values between 5.0 and 6.0
Which of These Foods Would Be Considered Potentially Hazardous?
Food that is considered potentially hazardous can be easily contaminated with bacteria or other microorganisms. These foods include raw eggs, meat and poultry, fish, and shellfish.
The following are examples of foods that are not considered potentially hazardous:
- Foods that have been cooked to a safe internal temperature
- Fresh fruits and vegetables
- Dry goods such as grains and beans
Which of these foods would be considered potentially hazardous?
- Raw ground beef
- Frozen peas
- Canned tuna fish
- Raw eggs
- e. Ripe bananas
Answer: A, B, C and D are all considered potentially hazardous foods that require special attention to prevent foodborne illness. But E is not a potentially hazardous food because it doesn’t pose a risk of causing foodborne illness if left at room temperature for an extended period of time without refrigeration (such as leftovers from a picnic). Foods that contain large amounts of water or high levels of acidity can spoil quickly at room temperature, but there are exceptions to this rule, such as dairy products like milk, cheese and yogurt (which can be safely stored unrefrigerated for months).
Which of These Foods Is NOT Considered to Be Potentially Hazardous?
The food safety team at the University of California, Davis, Food Safety Laboratory has developed a list of foods that should never be kept at room temperature for longer than two hours. These foods are potentially hazardous—they can support the growth of harmful bacteria if not kept cold. Other foods may be safe at room temperature for longer periods of time but can still pose a risk if allowed to grow bacteria.
Potentially hazardous foods are those that may spoil or become unsafe to eat if they are not handled properly.
Potentially hazardous foods include:
- Meat, poultry, and fish
- Eggs and egg products
- Milk and dairy products
- Cereal grains and their products (such as pasta)
- Seafood (including fish, clams, oysters, mussels, scallops)
- Fresh fruits and vegetables
Which of these foods is NOT considered to be potentially hazardous?
- Raw beef
- Raw chicken
- Cooked shrimp
- Cooked pork
Which of The Following Is NOT Considered A Potentially Hazardous Food As Defined By FDA?
The FDA defines a potentially hazardous food as any food that is capable of supporting the rapid growth of infectious or toxigenic microorganisms, or the production of toxins.
The following are not considered to be potentially hazardous:
Raw agricultural commodities that are fresh fruits and vegetables that are sold for home preparation and consumption (not for resale).
Foods in their natural state that have not been processed in any way, such as frozen meat, poultry, fish and shellfish.
Which of the following is NOT considered a potentially hazardous food as defined by FDA?
- Raw oysters
- Raw shellfish
- Raw eggs
- Raw fish
- Pâté
Answer: D, raw fish
The food code defines potentially hazardous foods as those that are capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms, or the production of toxins through the activity of microorganisms, or that otherwise pose a health risk to humans. Examples include raw meat and poultry, certain molluscan shellfish, egg products, cream, milk and milk products (except ultra-pasteurized), cut melons and cut tomatoes.
Which of The Following Items Would Not Be Considered Potentially Hazardous Foods?
The following are considered potentially hazardous foods:
Raw meat, poultry, fish, and their juices, Sliced avocado and cooked rice or pasta
Prepared foods (deli meats and cheeses) that are not refrigerated or heated to proper temperatures before serving.
Which of the following items would not be considered potentially hazardous foods?
- Raw chicken
- Sushi
- Steak tartare
- Ice cream
Conclusion
Never leave food out or exposed for more than two hours at room temperature. Whether it is cooked, heated, and cooled, or ready to be refrigerated, never leave these items out for any longer period of time than that. This applies to anything that comes into contact with meat and cheese as well.
