Cold Potentially Hazardous Foods (PHFs) must meet the maximum of what temperature?
Understand the Problem
The question is asking about the maximum temperature at which cold Potentially Hazardous Foods (PHFs) must be held to remain safe.
Answer
The maximum temperature for cold PHFs is 41°F (5°C).
Cold Potentially Hazardous Foods (PHFs) must be stored at a maximum temperature of 41°F (5°C) to prevent bacterial growth and ensure food safety.
Answer for screen readers
Cold Potentially Hazardous Foods (PHFs) must be stored at a maximum temperature of 41°F (5°C) to prevent bacterial growth and ensure food safety.
More Information
Potentially Hazardous Foods (PHFs), also known as Time/Temperature Control for Safety (TCS) foods, require specific temperature controls to prevent the growth of bacteria that can cause foodborne illnesses. Keeping cold PHFs at or below 41°F helps to slow or stop bacterial growth.
Tips
A common mistake is assuming that any cold temperature is sufficient for storing PHFs. It's crucial to maintain the correct temperature, as bacteria can still grow at temperatures slightly above the recommended level.
Sources
- Potentially Hazardous Foods (PHF) - synergysuite.com
- Temperature Controls of Potentially Hazardous Food - cde.ca.gov
- Holding Hot and Cold Potentially Hazardous Foods - education.ne.gov
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