What Is a Potentially Hazardous Food?
In Australia, potentially hazardous food (PHF) refers to food that requires strict temperature control to prevent the growth of harmful bacteria. These foods typically:
- Have high moisture content
- Are rich in protein
- Have low acidity (pH above 4.6)
These characteristics create ideal conditions for bacterial growth. PHFs are strictly regulated across food-related industries, particularly in hospitality, aged care, childcare and food retail.
Legal Definition: FSANZ and Food Safety Standards
According to Food Standards Australia New Zealand (FSANZ), a PHF is any food that supports growth of pathogenic microorganisms or toxin production, unless it is:
- Kept at or below 5 °C
- Kept at or above 60 °C
This is enforced under FSANZ Standard 3.2.2, which outlines legal obligations for food businesses to manage PHFs safely.
The Time‑Temperature Danger Zone
The “danger zone” for bacterial growth lies between 5 °C and 60 °C:
- Up to 2 hours: Foods can still be used or refrigerated
- 2–4 hours: Foods must be used immediately
- Over 4 hours: Foods must be discarded
Example: Cooked chicken left at room temperature for over four hours becomes unsafe.
What Makes Food Potentially Hazardous?
Key risk factors include:
- Water activity (aw): High moisture accelerates bacterial growth
- Low acidity (pH > 4.6): Acidic foods are generally safer
- High protein content: Ideal for bacteria (e.g. meat, dairy)
- Temperature sensitivity: Requires cold or hot holding
Common Examples of PHFs in Australia
Animal-Based Products
- Raw and cooked meat (beef, pork, lamb)
- Poultry (chicken, duck)
- Seafood (fish, prawns, shellfish)
- Dairy products (milk, cream, soft cheeses)
- Eggs (especially pooled or cracked)
- Deli meats and cold cuts
Cooked Plant-Based Foods
- Cooked rice and pasta
- Cooked beans or lentils
- Cooked vegetables
- Ready‑to‑eat salads (e.g. coleslaw, tabouli)
Ready‑to‑Eat, Temperature-Sensitive Items
- Sandwiches containing meat, egg or dairy
- Cream cakes, pastries and custards
- Cooked noodle dishes
Modified Atmosphere or Vacuum‑Packaged Foods
- Sous vide or vacuum‑packed meats
- Packaged items at risk of anaerobic bacteria such as Clostridium botulinum
Homemade or Combined High‑Risk Foods
- Garlic in oil (without acidification)
- Homemade aioli or hollandaise
- Soft cheeses such as brie or camembert
Why Are These Foods Considered Hazardous?
PHFs create perfect conditions for bacteria such as:
- Salmonella
- Listeria monocytogenes
- Escherichia coli
- Campylobacter
These pathogens can cause foodborne illnesses, especially in vulnerable groups such as pregnant individuals, the elderly, children, and immunocompromised individuals. Even if food looks or smells normal, it may still be contaminated. For example, Bacillus cereus outbreaks in Australia have been linked to improperly stored cooked rice.
Legal Obligations for Food Businesses
FSANZ Standard 3.2.2 Requires
- Cold storage at or below 5 °C
- Hot holding at or above 60 °C
- Safe cooling and reheating practices
- Monitoring and disposal procedures for food within the danger zone
Staff Responsibilities
- Completion of food safety training
- Maintenance of clean hands and equipment
- Recording and monitoring temperature logs
- Preventing cross‑contamination
Business Requirements
- Keeping cleaning and preparation records
- Undergoing local council inspections
- Implementing HACCP (Hazard Analysis and Critical Control Points) where required
Failure to comply can result in fines, closure or reputational damage.
How to Store and Handle PHFs Safely
Refrigeration and Storage Tips
- Maintain PHFs at or below 5 °C
- Store raw meat separately from ready‑to‑eat foods
- Use clear labelling with use‑by dates
- Avoid over‑crowding fridges
Cooking and Reheating Guidelines
- Cook poultry and leftovers to at least 75 °C
- Reheat food quickly to at least 75 °C
- Do not reheat using hot‑holding equipment
Safe Cooling and Thawing
- Follow the 2–4 hour cooling rule:
- Cool from 60 °C to 21 °C within two hours
- Cool from 21 °C to 5 °C within four hours
- Cool from 60 °C to 21 °C within two hours
- Never thaw at room temperature—use a fridge, cold water or microwave
Foods Not Considered Hazardous
These are generally shelf‑stable and not classified as PHFs:
- Dry pasta, rice and lentils (uncooked)
- Whole fruits and vegetables
- Bread (without cream or meat fillings)
- Unopened canned or bottled goods
- Unopened pasteurised juices
Common Misunderstandings
- Uncracked eggs are lower risk than cracked or pooled ones
- Hard cheeses are typically not PHFs due to their low moisture content
Summary: Stay Safe with PHFs
Understanding and managing PHFs is critical for food safety in Australia. Whether cooking at home or operating a food business, always:
- Keep foods outside the danger zone (5 °C–60 °C)
- Follow safe hygiene, cooking and cooling practices
- Comply with FSANZ and local health regulations
Completing a recognised food safety course is strongly recommended for anyone handling PHFs professionally.
Frequently Asked Questions
What is a PHF?
Any food that supports bacterial growth if not stored below 5 °C or above 60 °C.
Why is cooked rice hazardous?
Cooked rice can support the growth of Bacillus cereus if it is left in the danger zone for too long.
Is cheese a PHF?
Soft cheeses such as brie or camembert are considered PHFs due to their moisture content. Hard cheeses generally are not.
How long can PHFs be left out?
PHFs can be left out for up to 2 hours. If left out for 2–4 hours, they must be used immediately. After 4 hours, they must be discarded.
Is raw meat hazardous?
Yes. Raw meat is high in protein and moisture, which creates ideal conditions for bacteria to grow.
What are safe storage temperatures?
PHFs must be stored cold at or below 5 °C or hot at or above 60 °C to remain safe.
Are eggs PHFs?
Only once they are cracked or pooled. Whole, uncracked eggs are lower risk.
What is the danger zone in °C?
The danger zone for bacterial growth is between 5 °C and 60 °C.
Can dry food become hazardous?
Yes. While dry foods such as rice or pasta are not hazardous in their raw state, they become PHFs once cooked.
