What does the acronym PHF stand for?

The acronym PHF stands for "Potentially Hazardous Food." This term is crucial within the context of food safety and the Army Food Service Program, as it refers to foods that require careful handling and temperature control to prevent the growth of harmful microorganisms. Potentially hazardous foods typically include those that are rich in moisture and protein, such as meats, dairy products, and cooked rice. These foods are at a higher risk for foodborne illnesses if they are not stored, cooked, or served at appropriate temperatures.

Understanding the concept of PHF is vital for individuals working in food service to ensure compliance with safety standards and to protect the health of those consuming the food. This knowledge helps in making informed decisions about food preparation, storage, and serving, thus minimizing the risk of food safety incidents.