PHF stands for which of the following?

• A. Potentially Hazardous Foods
• B. Perishable High-Fat Foods
• C. Primary Hazard Food
• D. Processed Hazardous Foods

Answer: (A)

PHF stands for Potentially Hazardous Foods. These are foods that can support rapid growth of harmful bacteria or toxin production if they’re not kept at proper temperatures. They’re typically moist, high in protein or starch, and not highly acidic, which makes them more risky. Because of this, PHF must be kept out of the danger zone—cold at 41°F (5°C) or below and hot at 135°F (57°C) or above—and cooled and stored promptly. Examples include meat, poultry, fish, dairy, eggs, cooked grains like rice or pasta, cut fruits and vegetables, soups, and gravies. Other terms describe fat content or processing and don’t capture the specific risk related to temperature and microbial growth.