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