Potentially hazardous food has certain characteristics that encourage the growth of bacteria. These foods are to be kept at a certain temperature to minimise the growth of bacteria, or the formation of toxins, that may lead to foodborne illness.
Examples of potentially hazardous food include:
- frozen foods;
- chilled foods;
- raw meat;
- small goods;
- cooked meat products;
- fish and seafood, except for live seafood;
- dairy products;
- cooked pasta and rice;
- eggs;
- any foods that contain any of these products.
Non-potentially hazardous foods do not require storage at certain temperatures and include:
- fresh fruit and vegetables;
- condiments;
- bread and bakery products (that do not contain fresh cream);
- canned foods;
- and confectionary.
It is important to note though, that these foods may become potentially hazardous if they are opened, moisture is added, or they are altered in some way. For example, many sauces require refrigeration once they have been opened.