Cooling and Reheating of Potentially Hazardous Foods

Cooling and Reheating of Potentially Hazardous Foods

Cooling and reheating potentially hazardous foods (PHFs) are critical processes in food manufacturing that directly impact food safety and quality. PHFs require specific time-temperature control to prevent the growth of harmful microorganisms that can cause foodborne illnesses. PHFs include meats, dairy products, cooked vegetables, and other high-protein, moisture-rich foods that, when not handled correctly, can become breeding grounds for bacte…