Is Chicken a Potentially Hazardous Food PHF?

Potentially Hazardous Foods

Food code defines Potentially Hazardous Food as:

a. "Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:

i. The rapid and progressive growth of infectious or toxigenic microorganisms;

ii. The growth and toxin production of Clostridium botulinum; or

iii. In raw shell eggs, the growth of SalmonellaEnteritidis.

Proper temperature must be maintained during food storage and transport.

Equipment must be capable of maintaining proper food temperature at all times.

Potentially hazardous foods must be held at 41 degrees Fahrenheit or less for cold-holding. 

Poultry or Any Meat 🥩

Meat is a High-risk food, it may contain pathogenic microorganisms and will support formation of toxins or growth of pathogenic microorganisms and include raw meat, poultry and fish, unpasteurized milk, oysters, tofu, fresh-filled pasta, meat pies, as examples. ... For instance, due to the risk of Salmonella spp.

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