are cut leafy greens potentially hazardous food
In recent years there have been foodborne illness outbreaks and. product recalls associated with cut leafy greens contaminated with. pathogens. Washington State Food Code designates cut leafy greens as a. potentially hazardous food that must be maintained at. temperatures of 41°F or below. (December 2009) (Learn how and when to remove this template message) Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: 1  Contains moisture - usually regarded as a water activity greater than 0.85.  Contains protein. Lettuce and other leafy greens cut from their root in the field with no other processing. are considered raw agricultural commodities (RACs) and are not included in the definition of “cut leafy greens” and are therefore not. considered a PHF/TCS Food, as defined and applied in the 2009 Food Code. But flip the coin again and up come warnings from a recent report done for the Centers of Disease Control and Prevention that put cut leafy greens smack-dab at the top of the list of the 10 riskiest FDA-regulated foods. Food Code that apply specifically to TCS foods apply to cut leafy greens. control after the internal fluid and nutrients are exposed by cutting the leaf. tissues. temperatures, to become attached in the stomata and cut edges of the lettuce leaf (15). The FDA’s 2009 Food Code is waving another one as well. In that version of the Food Code, which is the most recent one released, cut leafy greens are identified as a “potentially hazardous food.” Also on the list are sprouts, cut tomatoes and cut melons. The 2009 Food Code identifies cut leafy greens1 as a food that requires time and. temperature control for safety, or a TCS food. Therefore, the provisions of the 2009. Food Code that apply specifically to TCS foods apply to cut leafy greens. Cut leafy greens were designated as TCS food because they provide a medium that. readily supports the growth of pathogens when they are held without temperature. control after the internal fluid and nutrients are exposed by cutting the leaf. It’s a coin with two markedly different sides. Flip it once and fresh cut leafy greens come up as the nutritional stars in salad mixes. On that list are spinach, kale, green and red leaf lettuces, baby leaf lettuces, escarole, endive, spring mix, arugula, romaine, and iceberg lettuce, among others. But that doesn’t mean the FDA is advising people not to eat them. The 2009 Food Code does, however, require potentially hazardous foods — cut leafy greens included — to be kept at 41 degrees from harvest to final point of sale or consumption. Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture - usually regarded as a water activity greater than 0.85.
Yes