Bologna is a manufactured food product. If improperly handled during manufacture, use , or storage, it could become contaminated with harmful bacteria or molds. Then it would be potentially hazardous.
Bread is not potentially hazardous because of it's low moisture content/
No, not really.
Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
identify the major types of potentially hazardous foods and the characteristics that are common
Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
Due to the addition of moisture, cooked macaroni should be considered potentially hazardous. Potentially hazardous foods should not be left unrefrigerated for more than 2 hours. Less time is better.
Elements of hard water are potentially hazardous at about 0.3 to 1.5 PPM.
Bread is not potentially hazardous because of it's low moisture content/
HMMP
It is incorrect to assume that all chemicals are potentially dangerous or hazardous because that is not true.
No