What does PHF stand for?

PHF stands for "Potentially Hazardous Foods." This term is used in food safety to identify foods that require careful handling and temperature control to prevent the growth of harmful bacteria and other pathogens. These foods are often rich in moisture and nutrients, which can support the growth of microorganisms if not stored or cooked properly.

Understanding that "Potentially Hazardous Foods" includes items like dairy products, meats, cooked rice, and some vegetables is crucial for anyone involved in food preparation and service. Proper temperature control during storage, preparation, and serving is essential to mitigate the risk of foodborne illnesses associated with these types of foods. Recognizing the characteristics of PHFs helps ensure that safe food handling practices are implemented, ultimately protecting public health.