TTU Food Sanitation Exam 1 Practice Test

Potentially hazardous foods are those that require time-temperature control for safety because they can support rapid growth of disease-causing microorganisms or toxin formation if kept at unsafe temperatures. They tend to have high moisture, near-neutral pH, and readily available nutrients, which makes them more at risk when not kept cold or hot enough. Because of this, they must be kept out of the danger zone—refrigerated below 41°F or kept hot above 135°F, with limited time at room temperature. Examples include meat, poultry, fish, dairy products, eggs, cooked rice or pasta, cut fruits and vegetables, and gravies. Foods with high sugar or high acidity or very low moisture are less likely to be PHF. So the standard term for Time-Temperature Control for Safety foods is potentially hazardous foods.