Potentially Hazardous Food (PHF)

Potentially hazardous food (PHF) is food that requires time-temperature control to limit the growth of pathogenic microorganisms or the formation of toxins. The term is used in food-safety regulations and is closely related to Time and Temperature Control for Safety (TCS) food. The exact regulatory definition and food categories can vary by jurisdiction.

Examples of foods that may require control

• Meat, poultry, fish and shellfish.
• Milk, dairy products and certain egg preparations.
• Cooked rice, beans, pasta and other moist cooked foods.
• Cut melons, cut tomatoes and cut leafy greens under specified conditions.
• Prepared foods with combinations of ingredients that support pathogen growth.

Whether a food is classified as PHF or TCS can depend on acidity, water activity, formulation, processing and packaging. Do not assume that every food in a broad category is automatically hazardous under every food code.

Controls in a professional kitchen

Maintain required hot- and cold-holding temperatures, cool cooked foods using approved methods, thaw safely, prevent cross-contamination and monitor time when food is outside temperature control. Use calibrated thermometers and corrective actions when limits are missed.

Chef’s safety note: Smell and appearance cannot establish whether food is safe. Follow the definition and time-temperature limits in the food code that applies to your operation.

Key distinction: PHF is a regulatory category for foods needing time-temperature control; it is not simply a synonym for perishable food.