Q: Why is rice a potentially hazardous food?
A: Potentially Hazardous Food is a term used to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: contains moisture - usually regarded as a water activity greater than 0.85, contains protein, is neutral to slightly acidic - typically having a pH between 4.6 and 7.5.
Food Code identifies the following examples of potentially hazardous foods: meat (beef, pork, lamb), poultry (chicken, turkey, duck), fish, shellfish and crustaceans, eggs, milk and dairy products, heat-treated plant food (cooked rice, beans, or vegetables), baked potatoes, certain synthetic ingredients, mushrooms, raw sprouts, tofu and soy-protein foods, untreated garlic and oil mixtures, cut melons, including watermelon, cantaloupe, and honeydew.
Q: How do I contact the Health Department?
A: For more information on restaurant inspections, restaurant licensing, or food safety in general, please contact Saint Louis County Department of Health at 314-615-8900 or food.doh@stlouisco.com |
