potentially hazardous foods
A natural or synthetic food that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of Clostridium botulinum; or, in raw shell eggs, the growth of Salmonella enteritidis.
- POTTWA (potentially hazardous foods)
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RDF/XMLCreated 2006-01-19, last modified 2014-06-19