Niagara County Health Department

Potentially Hazardous Foods

Potentially hazardous food is any food that consists in whole or in part of milk or milk products, rice or other ingredients, including synthetic ingredients, in a form capable of supporting:

  • the rapid and progressive growth of infectious or toxigenic microorganisms:
  • the slower growth of C. botulinum. The term does not include foods with a water activity (Aw) value of 0.85 or less, or a hydrogen ion concentration (pH) level of 4.6 or below.

Potentially hazardous foods must be held at or below 45°F or equal to or above 140°F.

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