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  2. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

  3. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...

  4. Pasteurized eggs - Wikipedia

    en.wikipedia.org/wiki/Pasteurized_eggs

    The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., "a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation."

  5. Food ‘unfit for human consumption’? See latest Sacramento ...

    www.aol.com/food-unfit-human-consumption-see...

    Potentially hazardous foods” such as eggs, milk and shellfish must be kept at 41 degrees or below, according to California health code. In addition, the restaurant’s garbage Dumpsters were ...

  6. Marion County restaurant inspections: The Noble Fox, Super Pho

    www.aol.com/marion-county-restaurant-inspections...

    Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Sliced tomatoes measured 44 degrees Fahrenheit, cut greens measured 46 degrees in top of open ...

  7. Here's what you need to know about getting a food permit in ...

    www.aol.com/heres-know-getting-food-permit...

    Non-potentially hazardous food prepared at home, such as baked items, jams, jellies or dry soup mixes; Honey; Raw cider or juice by the glass. What is the permit process like for farmers markets?

  8. Critical control point - Wikipedia

    en.wikipedia.org/wiki/Critical_control_point

    Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 hours; Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs; 155 °F (68 °C) for 15 seconds. Ground meats (such as beef or pork)

  9. Ingham County restaurant inspections: Warm milk, pitas stored ...

    www.aol.com/ingham-county-restaurant-inspections...

    Correction: Maintain cold potentially hazardous foods at or below 41 degrees F. Corrected at Time of Inspection: Yes." Cottage Inn Pizza, 615 E. Grand River Ave., East Lansing.