Certain foods that support the growth of bacteria are considered potentially hazardous. These foods are high in protein or carbohydrates, low in acid and high in moisture content. Examples of potentially hazardous foods are:
milk or milk products, shell eggs, meats, poultry, fish, shellfish, edible crustacea (shrimp, lobster, crab), gravies and sauces that contain dairy or protein foods, fruits and vegetables that have been cooked, raw seed sprouts, cut melons, or garlic-in-oil mixtures, baked potatoes wrapped in foil, cooked rice, refried beans, tofu and other soy protein foods, cut melons and tomatoes.
Handle these foods with care. Do not leave in the so-called danger zone, between 40 and 140 degrees F for more than 2 hours. Cold foods remain cold, at 40 degrees F or less. Hot foods should be kept at 140 degrees F or higher.
