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.