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Questions and Answers
What does PHF stand for?
What does PHF stand for?
What is the definition of a potentially hazardous food (PHF)?
What is the definition of a potentially hazardous food (PHF)?
Perishable food capable of supporting the rapid and progressive growth of pathogens composed in whole or part of milk or milk products, eggs, meat and meat products.
Which of the following does not include PHFs?
Which of the following does not include PHFs?
What does the Food Code 2009 state about PHFs?
What does the Food Code 2009 state about PHFs?
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What was one of the major changes in the Food Code 2009?
What was one of the major changes in the Food Code 2009?
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Food allergy awareness is included in _____ training.
Food allergy awareness is included in _____ training.
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What does water activity (Aw) indicate?
What does water activity (Aw) indicate?
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What is the lower limit of Aw for pathogenic bacteria?
What is the lower limit of Aw for pathogenic bacteria?
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A food vehicle must be a PHF.
A food vehicle must be a PHF.
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What must be communicated on menus regarding raw or undercooked foods in Washington?
What must be communicated on menus regarding raw or undercooked foods in Washington?
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Study Notes
Definition of Potentially Hazardous Foods (PHFs)
- PHFs are perishable foods that support rapid growth of pathogens.
- Common examples include milk products, eggs, meat, and meat products.
1993-1995 Definitions of PHFs
- PHFs are natural or synthetic foods capable of supporting:
- Rapid growth of infectious or toxigenic microorganisms.
- Toxin production from Clostridium botulinum or Salmonella Enteritidis.
- Includes raw or heat-treated foods and cut melons.
Exclusions from PHFs (1993-1995)
- Air cooled hard-boiled eggs with intact shells.
- Foods with an Aw value of 0.85 or less.
- Foods with a pH level of 4.6 or below at 24°C.
Food Code 2009 Definition of PHFs
- PHFs require time/temperature control for safety (TCS) to limit pathogen growth or toxin formation.
- Includes:
- Raw or heat-treated foods.
- Plant foods that are heat-treated or consist of raw seed sprouts and cut melons, leafy greens, tomatoes.
Major Changes in Food Code 2009
- Addition of cut leafy greens as PHFs.
- Requirement to cook mechanically tenderized meat to 155°F.
- Addressed non-continuous cooking protocols.
- Prohibit the sale of inadequately cooked meats on children's menus.
- Included food allergy awareness in PIC training.
- Toughened rules on Reduced Oxygen Packaging (ROP) methods.
- Allowed ozone treatment for fruits and vegetables.
- Permitted air blade dryers for hand drying instead of disposable towels.
Water Activity (Aw)
- Defined as the ratio of the vapor pressure of a solution to that of the solvent.
- Indicates the amount of water in food available for bacteria metabolism and multiplication.
- Most spoilage bacteria thrive at Aw >0.90; pathogenic bacteria have a lower limit >0.86 (e.g., Staphylococcus aureus).
- Most molds grow at Aw >0.80; fungi can grow at Aw >0.60.
Pathogen Considerations
- Norovirus and Hepatitis A are notable concerns.
- Parasitic and fungal pathogens (e.g., Trichinosis, amoebic dysentery, aflatoxin) must be monitored.
- "Zombie pathogens" such as prions also pose risks.
Corollary Definition
- Foods serve as vehicles for pathogens but are not considered PHFs unless they provide conditions for pathogen growth.
Washington Requirement
- Inform customers when foods marked with an asterisk may contain raw or undercooked PHF ingredients.
- Warn about the health risks associated with consuming raw or undercooked foods that may harbor harmful bacteria.
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Description
Test your knowledge on the definition and examples of potentially hazardous foods (PHFs) as per the food codes from 1993-1995 and 2009. This quiz covers important criteria, exclusions, and changes that affect food safety regulations. Perfect for food safety professionals and students!
