Potentially Hazardous Foods (PHFs):
Potentially hazardous Foods (PHFs) are foods that require time and temperature control in order to prevent bacteria growth.
The following are considered PHFs:
  • Cooked or Raw Animal Products:
    • Meat, fish, and poultry
    • Dairy products, including custard pies
    • Eggs (except for air-dried, hard boiled eggs with an intact shell)
  • Cooked fruits or vegetables (including cooked starches)
  • Raw seed sprouts
  • Cut melons
  • Fresh herb-in-oil mixtures
  • Garlic-in-oil mixtures
  • Cut leafy greens (as of 5/1/13)
  • Cut tomatoes (as of 5/1/13)
The following are not PHFs:
  • Hard boiled, shell intact, air-dried eggs
  • Food with a water activity value of .85 or less
  • Food with a pH level of 4.6 or below when measures at (75°F)
Temperature Requirements for PHFs:
All PHFs must be either: • Hot held at 135°F (as of 5/1/13) or above,
• Cold held at 41°F or below.
Note: Food employees must keep PHFs out of the "danger zone" (42°F -134°F).