Several foods are prone to developing harmful bacteria sooner than others. They are usually raw foods like seafood and chicken. The traits that make them potentially hazardous are the fact that they provide a good breeding ground for bacteria.
moisture and fructose
Potentially hazardous food really shouldn't be cooked in the microwave. However, the internal temperature of the food must reala minimum of 165 degrees fahrenheit.
A watermelon is mainly water, so a slice is not a hazardous food.
A watermelon is mainly water, so a slice is not a hazardous food.
The amount of time a potentially hazardous food is held within the temperature danger zone should kept as short as possible.
Hot Storage Hot potentially hazardous food should be stored at or above 60°C at all times. Equipment that can be used to keep potentially hazardous foods hot include: • Bain Marie • Pie Warmer * Potentially hazardous food must be placed into bain maries and pie warmers hot as they are designed to maintain hot temperatures and not to heat food up to 60°C or above. Bain maries and pie warmers must also be hot prior to placing hot potentially hazardous foods into them.
A physical hazard is something inside your food that will make you sick if you ingest it. It is physically hazardous to your overall health.
No
Bread is not potentially hazardous because of it's low moisture content/
identify the major types of potentially hazardous foods and the characteristics that are common
they are really bad and they can kill
mold grows