Moist, high-protein, low acid foods that consist, in whole or in part, of milk or milk products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat-treated, raw seed sprouts, or synthetic ingredients.
means a natural or synthetic food that requires temperature control because it is in a form capable of supporting: The rapid and progressive growth of infectious or toxigenic microorganisms; The growth and toxin formation of Clostridium botulinum; or In raw shell eggs, the growth of Salmonella Enteritidis. PHF includes: animal food (a food of animal origin) that is raw or heat treated a food of plant-origin that is heat-treated or consists of raw seed sprouts cut melons garlic-in-oil mixtures that are not modified in a way that results in mixtures that do not support the growth of pathogenic microorganisms
Food that is natural or synthetic and is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the growth and toxin production of Clostridium botulinum. Potentially hazardous food includes, but is not limited to: an animal food that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; and garlic and oil mixtures. Potentially hazardous food does not include an air-cooled hard-boiled egg with the shell intact; a food with a water activity value of 0.85 or less; and a food with a hydrogen ion concentration (pH) level of 4.6 or below. Source: RI Department of Health