Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This acronym stands for potentially hazardous foods. These are foods that particularly support the rapid growth of bacteria and include animal products such as raw or undercooked meat, poultry, fish, shellfish, or dairy products, and/or fully or partially cooked vegetables, raw seeds, or sprouts. A partial list of PHF items includes undercooked bacon, cooked beans, cut cheeses, fresh shelled eggs, shelled hard-cooked eggs or hard-cooked eggs cooled in liquid, unrefrigerated fresh garlic in oil, cooked pastas, meats, cheeses, pastry cream or cream-filled pastries, sour cream, soy protein and soy products, as well as any sauces containing PHF ingredients.