POTENTIALLY HAZARDOUS FOODS

Potentially hazardous food is any food or food ingredient, whether natural or synthetic, that is capable of supporting the rapid growth of microorganisms. A food is potentially hazardous if it is:

• of animal origin, e.g., meat, poultry, milk, fish, shellfish, crabs, and lobster
• of plant origin and has been heat treated
• raw seed sprouts.
  

Often Overlooked Potentially Hazardous Foods:

• Bacon - if not fully cooked.
• Mayonnaise or other acidified salad dressings - if pH is above 4.5 and/or combined with other food products.
• Onions - cooked or reconstituted dehydrated onions.
• Beans - all types of cooked beans.
• Eggs - fresh egg shells, fresh eggs with outer shell removed, and hard-boiled egg
• Whipped butter - whipping introduces bacteria
• Cheese - soft unripened cheese such as cottage, ricotta, Brie, and cream cheese are more hazardous than hard cheese. All cheeses should be refrigerated.
• Coffee creaming agents - all non-dairy coffee creaming agents in liquid form, except those approved by food safety authorities (labeled UHT only).
• Pasta - cooked. Pastries -filled with meat, cheese, and cream filled.
• Pies - meat, fish, poultry, natural cream, synthetic cream, custard, pumpkin, and pies covered with toppings that support microbial growth.
• Garlic - garlic in oil products.
• Potatoes - baked, boiled, or fried.
• Refried beans - all varieties.
• Rice - boiled, steamed, fried, Spanish, and cooked rice used in sushi.
• Sauces - Hollandaise and other sauces that contain potentially hazardous ingredients.
• Sour cream - if the pH is above 4.6 and/or combined with other food products.
• Soy protein - tofu and other moist soy protein products.
• Seed sprouts - all types.  
  

 

Revised 6/00
University of Rhode Island
Cooperative Extension Food Safety Education