Table of Contents

Categories of Potentially Hazardous Foods in Australia

Key Takeaways – Potentially Hazardous Foods (PHFs)

PHFs are foods that need strict temperature control to stop bacteria growth.
The temperature danger zone is between 5°C and 60°C.
Examples include cooked meats, dairy, seafood, eggs, rice, and salads.
Mishandling PHFs can lead to foodborne illness and legal issues.
Safe handling means proper storage, labelling, and time-temperature checks.
All food handlers in Australia must complete accredited food safety training.
PHFs are covered under Class 1 and Class 2 food safety laws.
Discard PHFs left at unsafe temperatures for more than 4 hours.

What Are Potentially Hazardous Foods (PHFs)?

Potentially hazardous foods (PHFs) are foods that require strict temperature and time control to minimise harmful bacterial growth. According to Food Standards Australia New Zealand (FSANZ), PHFs provide an ideal environment for bacteria because they are moist, nutrient-rich, and easily contaminated if not stored correctly.

PHFs are not inherently unsafe — but without proper food handling, they can cause food poisoning or bacterial contamination.

Definition Under the Food Standards Code

The Australia New Zealand Food Standards Code defines PHFs as foods that must be kept:

At or below 5°C, or
At or above 60°C

to prevent the growth of harmful microorganisms or toxin production.

This range between 5°C and 60°C is called the temperature danger zone.
Foods left in this range for too long can become unsafe, especially in high-risk environments like hospitals, childcare centres, or aged care facilities.

Why PHFs Are a Public Health Concern

PHFs can support the rapid growth of pathogens such as Salmonella, Listeria monocytogenes, and Bacillus cereus. Outbreaks can happen when PHFs are mishandled in places serving vulnerable groups. Proper control and monitoring are critical to prevent foodborne illness and protect public health.

Examples of Potentially Hazardous Foods in Australia

Under Australian food safety laws, several food categories are classified as PHFs. Each type needs specific storage, handling, and cooking practices.

Cooked Meats and Poultry

Examples: roast beef, chicken, sausages, kebabs
If not reheated above 75°C or kept above 60°C, bacteria can multiply quickly.

Dairy Products

Examples: milk, cream, custard, soft cheeses
Must be stored at or below 5°C. Their moisture and protein support bacteria growth if left warm.

Seafood

Examples: raw oysters, cooked prawns, sushi
Highly perishable; requires rapid refrigeration and protection from cross-contamination.

Cooked Rice and Pasta

Cooked starches like rice and pasta can harbour Bacillus cereus, which produces toxins if left in the danger zone.

Eggs and Egg-Based Foods

Examples: raw egg mayonnaise, aioli, uncooked desserts

Raw eggs can contain Salmonella. These dishes must be handled safely and consumed promptly.

Prepared Salads and Cut Fruits

Examples: coleslaw, fruit salad

Frequent handling increases contamination risks. Store cold and consume before the use-by date.

High-Protein or Moisture-Rich Foods

Examples: tofu, cooked legumes, prepared sandwiches

Moisture and nutrients make these foods ideal for bacteria. Keep refrigerated at all times.

Food Classification in Australian Food Safety Laws

Class 1 vs Class 2 Foods

Class 1: High-risk foods served to vulnerable people (e.g. aged care, hospitals).
Class 2: Medium-risk foods served to the general public (e.g. cafés, delis).

Both classes include PHFs and require strict food safety programs.

How PHFs Fit Into Risk-Based Classifications

Businesses handling PHFs must:

Register with their local council
Implement risk control measures
Ensure staff complete accredited food handling training

Safe Handling of Potentially Hazardous Foods

Temperature Control and the Danger Zone

Keep cold PHFs at or below 5°C
Keep hot PHFs at or above 60°C
Limit time in the danger zone
Use a calibrated thermometer to check temperatures

Storage, Labelling, and Shelf Life

Store in clean, food-grade containers with lids
Label with preparation and use-by dates
Apply FIFO (First In, First Out) rotation

Cleaning and Cross-Contamination Prevention

Wash hands frequently
Clean and sanitise tools and surfaces
Use separate utensils for raw and ready-to-eat foods

Legal Obligations for Food Handlers in Australia

Who Is Responsible?

Business Owners: Implement and maintain food safety programs
Employees: Follow hygiene and handling procedures
Food Safety Supervisors: Oversee training and compliance

Required Training

All staff handling PHFs must complete nationally recognised food safety training, such as SITXFSA005 – Use hygienic practices for food safety. In Victoria and Queensland, businesses must also have a registered Food Safety Supervisor.