Non-Potentially Hazardous Foods (Non-PHFs): Guide for Australian Workplaces
Key Takeaways
- Non-potentially hazardous foods (non-PHFs) do not require strict temperature control for safety.
- Foods resist bacterial growth due to low moisture, high acidity, or preservation methods.
- Examples include dry goods, uncut fruits, hard cheeses, canned goods, and shelf-stable foods.
- Safe food storage and proper food handling prevent contamination and foodborne illness.
- Opened packaging or combining with PHFs may require refrigeration.
- Knowledge of non-PHFs is essential for ensuring legal compliance under FSANZ standards.
- Managing non-PHFs correctly helps maintain food safety in the workplace and public trust.
Introduction
Non-potentially hazardous foods (non-PHFs) play a crucial role in maintaining food safety in Australia. Whether you work in hospitality, aged care, childcare, or retail, understanding these foods helps ensure compliance with legal standards while protecting public health.
This guide explains what non-PHFs are, how to identify them, and the best methods for storing and handling them safely.
What Are Non-Potentially Hazardous Foods?
Definition and Key Characteristics
Non-PHFs are foods that do not need refrigeration to remain safe because they do not support the growth of harmful microorganisms. Their stability is usually due to:
- Low water activity – microbes need moisture to thrive, but dry goods lack this.
- High acidity or low pH – acidic foods inhibit bacterial growth.
- Preservation techniques – canning, drying, or other methods that prevent spoilage.
These foods can be stored safely at room temperature under normal conditions.
Comparison With Potentially Hazardous Foods
By contrast, potentially hazardous foods (PHFs):
- Contain moisture and nutrients that support microbial growth.
- Require temperature control (below 5°C or above 60°C) to remain safe.
- Include foods like cooked meat, dairy, seafood, and cut fruit.
Why Non-PHFs Matter in the Workplace
Legal and Compliance Requirements
In Australia, food handlers must comply with the Food Standards Code set by Food Standards Australia New Zealand (FSANZ). This code outlines which foods require strict temperature control. Correctly identifying and storing non-PHFs forms part of your responsibility in food handling roles.
Practical Implications for Food Handlers
If you are starting work in a café, aged care facility, or childcare centre, being able to recognise and manage non-PHFs will help you:
- Prevent foodborne illness.
- Meet employer and legal requirements.
- Reduce waste and maintain food quality.
Common Non-Potentially Hazardous Foods
Baked Goods Without Cream or Custard
- Plain bread
- Bagels
- English muffins
- Croissants (without fillings)
- Crackers
Dry Goods and Grains
- Uncooked rice
- Pasta
- Flour
- Breakfast cereals
- Lentils and dried beans
Uncut Fruits and Vegetables
- Apples
- Bananas
- Citrus fruits
- Pumpkins
- Potatoes
Hard Cheeses and Preserved Dairy
- Parmesan
- Romano
- Grana Padano
Confectionery and Snacks
- Lollies
- Chocolate bars
- Potato crisps
- Pretzels
Canned and Preserved Foods (Unopened)
- Canned beans
- Tinned tuna
- Canned vegetables
- Jarred pickles
Beverages (Unopened, Shelf-Stable)
- Bottled water
- Soft drinks
- Juice boxes
Condiments and Sauces (Shelf-Stable)
- Soy sauce
- Tomato sauce
- Vinegar
- Pickle relish
Safe Food Storage and Handling Tips for Non-Potentially Hazardous Foods
- Store in a cool, dry place.
- Keep packaging sealed until ready to use.
- Observe use-by and best-before dates.
- Avoid cross-contamination with PHFs.
When Non-PHFs Become Hazardous
Non-PHFs can become unsafe if:
- Sealed packaging is opened (e.g., canned goods often require refrigeration once opened).
- Mixed with PHFs (such as dairy or cooked meat).
- Stored in poor conditions (e.g., heat, humidity, or exposure to pests).
Australian Regulatory Standards for Non-PHFs
- Food Standards Australia New Zealand (FSANZ): Regulates food safety through the Food Standards Code, which identifies non-PHFs based on water activity (aw ≤ 0.85) and pH (≤ 4.6).
- State Regulators: Bodies such as NSW Food Authority, Victorian Department of Health, and Queensland Health provide additional storage and handling guidelines for compliance.
FAQs About Non-Potentially Hazardous Foods
What is the difference between potentially hazardous and non-potentially hazardous foods?
PHFs support bacterial growth without temperature control, whereas non-PHFs do not.
Do I need to refrigerate non-potentially hazardous foods?
Not usually when unopened. However, check the label, as some products may require refrigeration once opened.
Can a non-PHF become hazardous if stored incorrectly?
Yes. Poor storage, contamination, or mixing with PHFs can make them unsafe.
Are non-PHFs included in food safety training?
Yes. Food safety courses cover both PHFs and non-PHFs. Consider enrolling in food handling courses for workplace compliance.
Is cooked rice a non-PHF?
No. Cooked rice is considered a PHF because it supports bacterial growth.
Are dried herbs and spices considered non-hazardous?
Yes. Their low moisture content makes them shelf-stable foods.
Can I serve non-PHFs without a food licence?
It depends on state law. Many low-risk foods may not require a licence, but always check with your local authority.
Why is uncut fruit safe, but cut fruit is not?
Cutting exposes moist, nutrient-rich surfaces that can support microbial growth.
Final Thoughts
Understanding and correctly managing non-potentially hazardous foods is essential in any food handling role. Whether you are new to hospitality, aged care, or childcare, safe handling of non-PHFs ensures compliance with Australian law while protecting consumers from foodborne illness.
For more detailed guidance, refer to FSANZ Food Standards Code and state-level food safety authorities.
