6 Types of Potentially Hazardous Foods You Should Know
Key Takeaways
- Keep potentially hazardous foods below 5°C or above 60°C to avoid the temperature danger zone.
- Follow Food Standards Australia (FSANZ) guidelines for legal food safety compliance.
- Always separate raw and cooked foods to prevent cross-contamination.
- Use pasteurised dairy and eggs in commercial kitchens to reduce Salmonella risks.
- Cool cooked rice and pasta quickly and refrigerate within 2 hours.
- Discard any PHFs left in the danger zone for more than 2 hours.
- Label and observe use-by dates to maintain food safety in Australia.
- Get proper food handling or Food Safety Supervisor training to meet industry regulations.
Introduction
Food safety is essential for keeping Australian homes and workplaces free from foodborne illnesses caused by contaminated food. This guide explains six types of potentially hazardous foods (PHFs), why they pose risks, and how to handle them safely — especially for those working in hospitality, childcare, aged care, or retail.
What Are Potentially Hazardous Foods (PHFs)?
Under the Australia New Zealand Food Standards Code, potentially hazardous foods are items that must be kept at specific temperatures to minimise harmful bacterial growth or toxin formation.
PHFs usually:
- Contain protein
- Have a neutral or slightly acidic pH
- Contain enough moisture to support bacterial growth
Key bacterial growth conditions:
- Temperature: 5°C–60°C is the danger zone
- Time: Bacteria multiply rapidly when food stays too long in this range
- Moisture: Water supports bacterial survival
- Nutrients: Protein and carbohydrates feed bacteria
Mishandling PHFs can lead to serious foodborne illnesses, affecting customers and businesses.
Why It’s Important to Identify Hazardous Foods
Identifying and safely managing PHFs helps protect public health and meet Australian food safety laws.
Failing to do so can lead to:
- Food poisoning outbreaks
- Business fines or closure
- Loss of reputation
Australian employers and workers must follow food safety laws, which often require Food Safety Supervisor certification or food handling training.
6 Common Types of Potentially Hazardous Foods
Each of these food groups provides an ideal environment for bacteria if not handled correctly.
1. Meat and Poultry
Includes raw and cooked meats such as beef, lamb, pork, chicken, and processed meats (sausages, deli meats).
Hazards: Salmonella, E. coli, Campylobacter
Safe practices:
- Store below 5°C
- Cook poultry to at least 75°C
- Separate raw and cooked products
2. Dairy Products
Includes milk, soft cheeses (brie, camembert), cream, custard, and yoghurt.
Hazards: Rapid bacterial growth if unrefrigerated
Safe practices:
- Keep below 5°C
- Use pasteurised dairy where possible
- Check use-by dates
3. Cooked Rice and Pasta
Cooked starchy foods can harbour Bacillus cereus spores that survive cooking.
Hazards: Toxins develop when left at room temperature
Safe practices:
- Cool quickly and refrigerate within 2 hours
- Reheat to at least 60°C
- Discard leftovers not refrigerated promptly
4. Eggs and Egg Products
Includes raw eggs, mayonnaise, custards, and hollandaise.
Hazards: Salmonella contamination
Safe practices:
- Use pasteurised eggs in commercial settings
- Refrigerate promptly
- Avoid pooling eggs
5. Seafood
Includes raw or cooked fish, crustaceans, and molluscs.
Hazards: Rapid spoilage, Vibrio bacteria
Safe practices:
- Store at or below 5°C
- Consume fresh seafood quickly
- Prevent cross-contamination during prep
6. Prepared Salads and Cut Fruits
Includes ready-to-eat salads and pre-cut fruits like melons.
Hazards: High moisture and neutral pH promote Listeria growth
Safe practices:
- Keep refrigerated
- Prepare in small batches
- Observe shelf life and date marks
Why Are Foods Hazardous? Key Risk Factors for PHFs
Several factors make these foods risky:
- Temperature danger zone (5°C–60°C) → encourages bacterial growth
- Neutral pH → ideal for bacterial survival
- Moisture and nutrients → feed bacteria and toxins
Food Safety Guidelines for Hazardous Foods in Australia
Follow these practices based on Safe Food Australia and FSANZ standards:
- Cold storage: ≤5°C
- Hot storage: ≥60°C
- Cooling: from 60°C to 21°C within 2 hours, then to 5°C within 4 hours
- Date marking: follow use-by dates
- Reheating: reach ≥60°C quickly
- Avoid cross-contamination with separate tools for raw and cooked foods
Who Needs to Know About PHFs?
- Hospitality workers: Chefs, cooks, servers
- Childcare workers: Preparing and reheating food for children
- Aged care staff: Serving high-risk populations
- Retail workers: Handling deli, bakery, or seafood items
Training in food safety handling and Food Safety Supervisor certification is often legally required.
FAQs
What are potentially hazardous foods?
Foods that need time or temperature control to prevent bacterial growth or toxin formation.
Why is cooked rice considered hazardous?
It can contain Bacillus cereus spores that produce toxins if left in the danger zone.
How can I safely store meat and seafood?
Keep below 5°C, separate raw and cooked items, and use within recommended timeframes.
What’s the temperature danger zone in Australia?
Between 5°C and 60°C.
Is fruit salad a potentially hazardous food?
Yes — especially cut melons and salads due to high moisture.
Can dairy products go bad if left out?
Yes — bacteria multiply quickly at room temperature.
What training do I need to handle PHFs at work?
You may need Food Safety Supervisor certification and food handling training (see CPRFIRSTAID courses).
How long can cooked pasta be left out?
No longer than 2 hours before refrigeration.
Why are eggs considered hazardous?
They can carry Salmonella, especially when raw or lightly cooked.
What should I do if I suspect foodborne illness?
Seek medical attention and report it to your local food authority.
