Potentially hazardous food

CHAPTER 1, FOOD SAFETY

3 In raw shell eggs, the growth of Salmonella enteritidis.

(b) "Potentially hazardous food" includes an animal food (a

food of animal origin) that is raw or heat-treated; a food of plant origin

that is heat-treated or consists of raw seed sprouts; cut melons; and

garlic oil mixtures that are not acidified or otherwise modified at a food

processing plant in a way that results in mixtures that do not support

growth as specified under subparagraph (a) of this definition.

1 An air-cooled hard-boiled egg with shell intact;

2 A food with a aw value of 0.85 or less;

3 A food with a pH level of 4.6 or below when measured at

75 F (24 C);

4 A food in an unopened hermetically sealed container,

that is commercially processed to achieve and maintain commercial sterility

under conditions of non-refrigerated storage and distribution; and

5 A food for which laboratory evidence demonstrates that

the rapid and progressive growth of infectious or toxigenic microorganisms

or the growth of S. enteritidis in eggs or C. botulinum can not occur, such

as a food that has an aw and a pH that are above the levels specified under

Subparagraphs (c)2 and 3 of this definition and that may contain a

preservative, other barrier to the growth of microorganisms, or a

combination of barriers that inhibit the growth of microorganisms.

6 A food that may contain an infectious or toxigenic

microorganism or chemical or physical contaminant at a level sufficient to

cause illness, but that does not support the growth or microorganisms as

specified under subparagraph (a) of this definition.

(68) "Poultry" is any domesticated bird (chickens, turkeys, ducks,

geese, or guineas), whether live or dead.

(69) "Premises" means: