What Is A Correct Way To Thaw Potentially Hazardous Food (Phf). Potentially hazardous foods are any food that may cause illness or injury if not. Wash, rinse, and sanitize the board and knife, and wash your hands.

Food must be held at 135 degrees fahrenheit or higher before the food is removed from the temperature control. Thawing food properly fact sheet here are the four acceptable ways to thaw food safely: The less time that potentially hazardous food remains at temperatures between 5°c and 60°c during the cooling process, the less opportunity there will be for the pathogenic bacteria to grow.

Reheating Potentially Hazardous Food For Hot-Holding. Hot food must be kept above 63°c, if this is not possible it can be taken out of hot. This monitoring plan and all logs shall be available for review by the health department.

Heat leftovers to 74ºc for 15 seconds 3. • take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2 hours thereafter. If the temperature of the food at four hours is less than 135 degrees fahrenheit, the food must be discarded.