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Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85; Contains protein
Chlorofluorocarbons (CFCs): when derived from methane and ethane these compounds have the formulae CCl m F 4−m and C 2 Cl m F 6−m, where m is nonzero. Hydro-chlorofluorocarbons (HCFCs): when derived from methane and ethane these compounds have the formula CCl m F n H 4−m−n and C 2 Cl x F y H 6−x−y, where m, n, x, and y are nonzero.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
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Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]