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 | What is a potentially hazardous food?Potentially hazardous foods support the rapid growth of bacteria so require time-temperature control for safety (TCS). Potentially hazardous foods must be kept hot (135 degrees F or hotter) or cold (41 degrees F or colder). The U.S. Food Code (2008) identifies potentially hazardous foods as raw or cooked animal foods (meat, fish, poultry, dairy, eggs); heat treated plant foods (cooked vegetables, baked potatoes, texturized vegetable protein); cut melon; garlic-in-oil that has not been acidified; raw bean sprouts; and cut tomatoes. Animal Foods. Raw meat, fish, poultry, and unpasteurized shell eggs must be cooked to proper endpoint cooking temperatures before serving. All commercially processed meat, fish, poultry, egg products which are often labeled "Fully cooked") need to be cooked to 135 degrees F or hotter before serving to children in South Carolina schools. Milk must be stored at 41 degrees F or colder. Fruits. Fruits -- except for figs and melons -- are not potentially hazardous because of their low pH. Figs and melons only become potentially hazardous after they are cut or in the case of figs, when they are heated. In summary, whole fruits are not potentially hazardous; cooked fruits are not potentially hazardous, except for figs (potentially hazardous). Only cut melons and cut figs are potentially hazardous. Non-potentially hazardous fruits do not need to be refrigerated for safety. They are refrigerated to extend their shelf-life. Potentially hazardous fruits -- cut melons and cut or cooked figs -- must be refrigerated for safety. It figs are cooked, they must be cooked to 135 degrees F and held at 135 degrees F and if leftover, properly cooled, labeled, and used within three days. If not used within three days, they must be discarded. Vegetables. Vegetables are typically not viewed as potentially hazardous until they are heated and then hot-held. Two exceptions to this are cole slaw (a mixture of cabbage, other vegetables, and mayonnaise) and cut tomatoes. Both have been implicated in cases of foodborne illness so must be stored and displayed at 41 degrees F or colder In South Carolina schools all cooked vegetables are potentially hazardous because they are heated and then placed on a hot serving line. All cooked vegetables must be heated to 135 degrees F or hotter and held at 135 degrees F or hotter. If leftover, they must be properly cooled, labeled, and reheated within three days. If not used within three days, they must be thrown out. Other Plant Foods. Baked potatoes, sweet potatoes, cooked rice, cooked pinto beans, other cooked beans, and texturized soy protein are also classified as potentially hazardous. These foods must be cooked to 135 degrees F or hotter and held at 135 degrees F or hotter. If leftover, they must be properly cooled down, labeled, and reheated within three days. If not used within three days, they must be thrown out. Garlic-in-oil. Most South Carolina schools are not using garlic-in-oil as an ingredient. However, if you should use garlic-in-oil, purchase commercially processed product that lists acid as an ingredient. Raw bean sprouts. Only purchased bean sprouts from an approved supplier. When received, store them at 41 degrees F or colder. To help you to determine which foods are potentially hazardous and which are not, a selection of menu items from one school district have been sorted into the proper category. Potentially Hazardous Foods (Keep them at 41 degrees F or colder or at 135 degrees F or hotter)
Non-Potentially Hazardous Foods (no temperature control required)
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