Potentially hazardous food can cause illness if it is not handled carefully or kept at the proper temperature.
Keep cold foods below 41°F.
Cook all food to the proper temperature.
Keep hot food above 135°F.
Examples of potentially hazardous foods are:
Meats: beef, pork, lamb and poultry
Milk products
Baked or boiled potatoes
Cooked vegetables
Beans
Rice
Sliced melons
Fresh sprouts
Raw shell eggs
A new one is fresh sliced or diced tomatoes. They are potentially hazardous and need to be maintained at 41°F.
Source: Saginaw County Department of Public Health
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