Introduction
In Australia, potentially hazardous foods (PHFs) are defined by their ability to support the rapid growth of bacteria when not properly handled. These foods typically have high moisture content, are rich in protein, have a neutral or slightly acidic pH, and must be kept at safe temperatures to minimise the risk of foodborne illnesses.
PHFs Defined by Food Standards Australia New Zealand (FSANZ)
According to FSANZ, PHFs are foods that need temperature control to ensure safety. Characteristics include:
- High moisture (water activity above 0.85)
- Protein-rich composition
- Neutral to low-acid pH (typically above 4.6)
- Susceptibility to bacteria like Listeria, Salmonella, and E. coli
Examples include cooked meats, dairy products, seafood, cooked rice, and prepared salads.
Why Some Foods Are More Hazardous Than Others
Bacteria thrive in conditions where temperature, time, moisture, and pH support growth. Key factors include:
- Temperature Danger Zone: 5°C to 60°C
- Extended Time in the Danger Zone: 2+ hours can allow bacteria to multiply
- Food Composition: High-protein, high-moisture foods with low acidity are ideal for bacteria
Key Categories of Potentially Hazardous Foods
Meat and Poultry (Raw and Cooked)
- Examples: Chicken, beef, lamb, pork, sausages, and mince
- Risks: Salmonella, Campylobacter, E. coli
- Storage: Below 5°C refrigerated; cooked meats to be cooled rapidly within 2 hours
Seafood (Raw, Cooked, or Marinated)
- Examples: Raw oysters, prawns, smoked salmon, sushi
- Risks: Vibrio, Listeria, histamine poisoning
- Storage: Refrigerated immediately at or below 5°C
Dairy Products and Products Containing Dairy
- Examples: Milk, cream, custard, soft cheeses (e.g. brie, camembert)
- Risks: Listeria in unpasteurised or improperly stored dairy
- Storage: Maintain cold chain below 5°C
Eggs and Egg-Based Products
- Examples: Raw eggs, aioli, hollandaise, mousse, tiramisu
- Risks: Salmonella, especially in raw or lightly cooked products
- Storage: Store below 5°C and prepare under hygienic conditions
Cooked Rice, Pasta, and Noodles
- Examples: Fried rice, pasta salads, noodle dishes
- Risks: Bacillus cereus from improperly cooled food
- Storage: Rapid cooling and refrigeration below 5°C
Prepared Fruits and Vegetables
- Examples: Sliced melons, pre-packed salads, raw sprouts
- Risks: E. coli, Salmonella, Listeria
- Storage: Store below 5°C and avoid cross-contamination
How to Identify a Potentially Hazardous Food
Temperature Control Requirements
PHFs must be stored outside the danger zone (5°C to 60°C):
- Cold storage: Below 5°C
- Hot holding: Above 60°C
- Time limits: 2 hours unrefrigerated = use immediately; 4+ hours = discard
pH and Water Activity (Aw)
- Water Activity (Aw): Foods with Aw > 0.85 are PHFs
- pH Level: Foods with pH > 4.6 are more likely to support microbial growth
- Combined, these help assess food risk scientifically
Real-World Examples in Australian Workplaces
Cafés and Takeaways
- Common PHFs: Chicken wraps, egg mayo sandwiches, sushi, rice-based meals
- Actionable Tips: Keep cold foods chilled, date-label prepped items, monitor display fridge temps
Aged Care and Hospitals
- Common PHFs: Soft cheeses, pureed vegetables, custards, reheated meals
- Tip: Vulnerable populations are more at risk—always verify temperatures before serving
Childcare Centres
- Common PHFs: Flavoured milk, yoghurt, egg-based dips, pre-cut fruit
- Best Practice: Use coolers during excursions, keep logs of food delivery temperatures
How to Handle and Store Potentially Hazardous Foods Safely
Cooling and Reheating Guidelines
- Cooling: Cool hot food from 60°C to 21°C within 2 hours, then to 5°C within 4 more hours
- Reheating: Heat food to at least 75°C
Storage and Labelling Requirements
- Fridge Temps: Below 5°C
- Freezer Temps: -15°C or colder
- Labels: Include use-by date, preparation date, allergen info
Cross-Contamination Risks and Hygiene
- Separation: Raw meat and cooked food
- Gloves: Use when handling ready-to-eat foods
- Hygiene: Wash hands, clean surfaces, sanitise equipment
Legal Requirements for PHFs in Australia
Food Safety Standards Australia New Zealand (Standard 3.2.2)
Standard 3.2.2 outlines:
- Time/temperature control for PHFs
- Record keeping for food processing and storage
- Cleaning and sanitisation standards
Food Safety Supervisor Requirements
- When required: For all food businesses handling PHFs
- Certification: Must complete nationally recognised training such as food safety courses.
Staying Safe with Potentially Hazardous Foods
PHFs are common in everyday food service settings. Understanding the risks and applying safe handling practices is essential for anyone working with food. By maintaining proper temperature control, hygiene, and compliance with legal standards, Australians—especially first-time workers—can protect both themselves and the public from foodborne illnesses.
FAQs
What is a potentially hazardous food?
A food that requires temperature control to prevent harmful bacterial growth.
Why is cooked rice considered hazardous?
It can support Bacillus cereus if not cooled and stored properly.
How do I know if food is safe to eat after refrigeration?
Check use-by dates, ensure fridge is below 5°C, and look for spoilage signs.
Is cheese a potentially hazardous food?
Soft cheeses are PHFs due to moisture and pH. Hard cheeses generally are not.
What are safe temperatures for storing PHFs?
Cold storage: below 5°C; hot storage: above 60°C.
Can fruit be a potentially hazardous food?
Yes, especially cut melons and pre-prepared fruits with high moisture.
What are examples of PHFs in takeaways?
Egg mayo sandwiches, cooked rice dishes, sushi, and dairy desserts.
Are eggs still hazardous if they’re cooked?
Fully cooked eggs are generally safe. Lightly cooked or raw egg dishes remain risky.
What is the temperature danger zone in Australia?
Between 5°C and 60°C.
How long can PHFs be left out before becoming unsafe?
No more than 2 hours. After 4 hours in the danger zone, they must be discarded.
