Food

Evaluation and Definition of Potentially Hazardous Foods - Appendix B. Data from Industry and Trade Organizations - Pass/Fail Criteria

Table of Contents

Pass/Fail Criteria - "Potentially Hazardous Foods"
Product Ingredients pH aw Processing Packaging Distrib. T Storage T Shelf - Life Criteria Pass/ Fail
Margarine Fat (80%), water & milk protein (19%), salt (.9%) K - sorbate (.1%) 4.8     Wrapper   Ambient 3 mo pH, salt, sorbic acid Pass
Pure Oil and Fats                 no growth/no data provided Pass
20 Salad Dressings   <4.6         Ambient   pH Pass
Italian Salad Dressing Cheese, parsley, eggs, oregano 3.5 - 3.6         Ambient   Salmonella challenge Pass
67 Salad Dressings Eggs, soybean oil, buttermilk, tomato paste, onion, garlic, spices, lemon juice, vinegar (2.5 - 5.4% salt), K - sorbate 3.5 - 4.2   Cold blended/filled Plastic or glass bottle or jar Ambient Ambient 7 - 9 mo No Salmonella - Challenge/ 72 h Pass after 24, 48, 72
Sweet Sour Water (49%), sugar (39%), Acetic acid (1.66%), sorbic acid (.06%), salt (1.47%) 4.7 <.93       Ambient 6 mo pH, aw, acetic and sorbic acid Pass
Chinese Style Water (50%), sugar (24.6%), acetic acid (1%), sorbic acid (.05%), salt (12.67%) 4.5         Ambient 6 mo pH, salt, acetic and sorbic acid Pass
B - B - Q Style Water (57%), sugar (20%), acetic acid (.99%), sorbic acid (.07%), salt (9.5%) 4.2         Ambient 6 mo pH, salt, acetic and sorbic acid Pass
3 Barbecue Sauces       Cold blended/filled Plastic or glass bottle or jar Ambient Ambient 7 - 9 mo No Salmonella - Challenge/ 72 h Pass after 24, 48, 72
Curry Water (51%), sugar (16.6%), acetic acid (1.5%), sorbic acid (.06%), salt (10%) 4         Ambient 6 mo pH, salt, acetic and sorbic acid Pass
4 Sauces   >4.6         Chilled   pH Fail
17 Sauces   <4.6         Ambient   pH Pass
Garlic Bread Sauce   4.83 0.43       Ambient   pH/aw combination Pass
Product Ingredients pH aw Processing Packaging Distrib. T Storage Shelf - Life Criteria Pass/ Fail
Pumpkin Pie   5.1   Baking Cool, then in box   Ambient 3 - 4 d pH, Na benzoate, Na propionate, challenge Pass
Pumpkin Pie       Baking         Challenge Pass
Lemon - Meringue Pie Filling: water, sugar, modified food starch, corn syrup solids, margarine, lemon juice solids, high fructose corn syrup, sodium citrate, agar agar, K - sorbate, natural flavor, locust bean gum, artificial color (F.D. & C. Yellow no.5) Mer: 4.2 0.94 Crust Baking: 400°F, add meringue, bake 85°F, 10 - 12 min Cool, then in box   Ambient 3 d E. coli ( - ), Salmonella ( - ), pH, challenge Pass(?) but process control
Int: 3.5 0.95
Fill: 3.4 0.45
Hush Puppy Mix Enriched white corn meal, enriched bleached wheat flour, dehydrated onion, sugar, defatted soy flour, leavening, salt, whey, soy protein concentrate, egg 6.8 0.98       Ambient 4 h onions, challenge Pass
*Baked Cream Cheese/ Fruit - Filled Danish Flour, shortening, water, whole egg, shortening, bakers yeast, crème custard flavor, high fructose corn syrup, salt, baking powder, mono - and diclycerides, spice, sodium stearoyl lactylate, vanilla, lemon juice flav., imit. cream cheese (skim milk, cream, cheese cultures, enzymes, K - sorbate); fruit filling (cherries, apples, or blueberries, sugar, water, mod. corn starch, sodium citrate, citric acid, sodium benzoate, K - sorbate, salt, erythorbic acid, gellan gum, locust bean gum, carrageenan, color: Red 40, Blue 1 Cr: 6.9 0.9 Baked in store Poly bag; in box Raw; frozen Ambient 12 - 18 h, post - baked Challenge w/ S. aureus, L monocytogenes,, Salmonella, E. coli Pass
Ch: 4.3 0.97
Fruit: 3.5 0.95
*Cream - Filled Eclaires (18) Pastries: water, eggs, flour, hydrog. veg. oil, baking powder, sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate, salt, malted barley; filling: water, sugar, mod. corn starch, dextrose, veg. oil, cottonseed, mono and diglycerides, salt, carrageenan, glucono delta lactone, sodium benzoate and K - sorbate (0.02%), polysorbate 60, soy lecithin, nat. & artific. flav. colored w/Yellow Shell 7.2 0.87, Cream 190°F, cooled to 41°F in 4 h; shell > 200°F, cooled to ambient In bulk 0 or below Refrigerated 3 d at <41°F, 180 d frozen Challenge with S. aureus, L mono, Salmonella: lag phase or no toxin for 1.5% shelf - life Fail
Fill 5.1 - 5.8 .96 - .98
Chocolate Pie and Donut Filling Water, sugar, corn starch, cocoa, egg, hydrogenated shortening, potassium sorbate (.49%), salt, sodium propionate (.02%), phosphoric acid, flavors 5.5 - 6.2 0.97 Heated to 190°F, hot filled at 160°F HDPE pails w/ lids <45°F Ambient 6 mo closed, open? Challenge w/ S. aureus, L. mono., C. sporogenes, B. cereus, Salmonella: lag phase or no toxin for 1.5 % shelf - life Pass
Product Ingredients pH aw Processing Packaging Distrib. T Storage T Shelf - Life Criteria Pass/ Fail
Plain Foccaccia Oil, romano cheese, garlic powder, oregano 5.5 - 5.3 .97 - .95 Baked     Ambient 3 d S. aureus, Salmonella, E. coli ( - ) for 6 d Pass
Pepper Foccaccia Roasted sliced red peppers, oil, romano cheese, garlic powder, oregano 3.9 - 4.1 0.99 Baked     Ambient 3d S. aureus, Salmonella, E. coli ( - ) for 6 d Pass
Tomato Foccaccia Plum tomatoes, oil, romano cheese, garlic powder, oregano 4.1 - 4.3 0.99 Baked     Ambient 3 d S. aureus, Salmonella, E. coli ( - ) for 6 d Pass
Asiago Potato Cheese Bread No data 5.9 - 5.84 0.88 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ) for 6 d Pass
Garlic Foccaccia No data 5.7 0.88 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ), L mono for 6 d Pass
South of the Border Foccaccia No data 5.4 - 5.5 .87 - .88 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ), L mono for 6 d Pass
Italiano Foccaccia No data 5.6 0.87 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ), L mono for 6 d Pass
Jalepeno/Cheddar Foccaccia   5.6 - 5.7 0.86 - 0.87 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ), L mono for 6 d Pass
Vegetable Medley Foccaccia   5.9 - 5.8 0.88 Aseptic baking Aseptic packaging   Ambient 3 d S. aureus, Salmonella, E. coli ( - ), L mono for 6 d Pass
Meats No data           Chilled   possible abuse during handling Failed
Fermented Sausage   <5.1   Acidulated or fermented, then cooked Packed   Ambient, chilled for quality   pH, challenge L. mono, Salmonella, S. aureus, C bot., % brinelt =6% Pass
Product Ingredients pH aw Processing Packaging Distrib. T Storage T Shelf - Life Criteria Pass/ Fail
Fettuccine Alfredo w/ Chicken   5.8 0.98 Heated to 205°F, filled and sealed at 176°. Cooled to 40°F in 2 h MAP in plastic tray   40°F 60 d C. botulinum challenge, no toxin for 5 d at 70°F or 60 d at 54°F Pass
Canned Salads (Ham, Chicken, Tuna)   <5 0.96 Pasteurize in container Canned   80°F   C. botulinum challenge (data not included) Pass
Only general                    
No such products                    
Chopped Lettuce             Ambient <8 h Challenge w/Salmonella & L. mono Pass (?)
Chopped Onions             Ambient <8 h Challenge w/Salmonella & L. mono Pass (?)
Fresh Tomatoes             Ambient <4 h Challenge with Salmonella Pass (?)
Poultry/Bacon/ Cheese - Filled Bread Turkey, bacon, process cheese, pastry covering, salt, spices, glycerol 5.6 - 5.8 .88 - .98 Baked to 165 - 170°F internal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Refrigerated: 90 d C. botulinum challenge, no toxin Pass aw<.93,
Fail aw.98
Chicken/Cheese - Filled Bread Chicken, process cheese, spices, salt, glycerol, pastry covering 5.8 - 6.0 .88 - .98 Baked to 165 - 170°F internal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Refrigerated: 90 d C. bot.challenge, no toxin Pass aw<.93
Fail aw .98
Cheese - Filled Bread Cheese, tomato sauce, spices, glycerol, salt, pastry covering 5.0 - 5.1 .94 - .98 Baked to 165 - 170°F internal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Refrigerated: 90 d C. botulinum challenge, no toxin Pass aw<.98
Ham/Cheese - Filled Bread Cured ham, process cheese, spices, glycerol, salt, pastry covering 5.4 - 5.6 .89 - .98 Baked to 165 - 170°F internal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Refrigerated: 90 d C. botulinum challenge, no toxin Pass aw<.93
Fail aw .98
Product Ingredients pH aw Processing Packaging Distrib. T Storage T Shelf - Life Criteria Pass/ Fail
Ground Beef/Process Cheese - Filled Bread Ground beef (pre - cooked), process cheese, spices, glycerol, salt, pastry covering 5.5 - 5.8 .89 - .98 Baked to 165 - 170°F internal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Ref: 90 d C. botulinum challenge, no toxin Pass aw<.93
Fail aw .98
Cheese - Filled Bread Process cheese, pastry covering, salt, glycerol 5.6 - 5.7 .90 - .97 Baked to 165 - 170°F, inernal MAP - 100%N2 barrier pouch 40 - 45°F Ambient ? Ref: 90 d C. botulinum challenge, no toxin Pass aw<.93
Fail aw .98
Process Cheese (Monterey Jack or Swiss) Swiss or Monterey Jack cheese, Milkfat, water, citrate and phosphate emulsifiers, salt (1.9 - 2.5%), sorbic acid (2000 ppm max), color 5.7 - 6.0 .94 - .95 160°F for 30 s, hot filled slices or bulk Refrigerate Refrigerate 180 - 210 d, if refrigerated Challenge with L. mono, S. aureus, Salmonella, E. coli 0157:H7, no growth at 86°F Swiss: pass 96 h
Monterey: pass at 24 h, failed at 48, 72, 96 h
Process Cheese (American) American cheese, Milkfat, water, citrate and phosphate emulsifiers, salt (2.3 - 2.6), sorbic acid (2000 ppm max), color 5.5 - 5.8 .94 - .95 160°F for 30 s, hot filled slices or bulk Refrigerate Refrigerate 180 - 210 d, if refrigerated Challenge with L. mono, S. aureus, Salmonella, E. coli 0157:H7, no growth at 86°F no data included
Cottage Cheese Hot Pack Cultured pasteurized milk, Grade A skim milk, milk and cream, water, whey; <1°food starch, salt, natural flavors, enzymes, gums and Vitamin A 4.8 - 5.4 N/A Past., ferm., hot filled Thermo - formed, cups, lid 35 - 45°F Ambient ? 60 d C. botulinum challenge, no toxin Pass
S. aureus challenge, no toxin during process Pass
Cheeses No data >4.6         Chilled, unless past   possible abuse during handling Failed
18 Process Cheeses Slices (Cream) Cheese, cream, milkfat, water, citrate and phosphate emulsifiers, salt (1.9 - 2.86%), whey, nonfat dry milk, color, sorbic acid (2000 ppm) 5.5 - 6.1 0.9 160°F for 30 s, hot filled into slices Slices Refrigerate Refrigerate 180 - 210 d, if refrigerated Challenge with C. bot. for 4, 8 wk; no toxin at 86°F Depends on formulation, salt
Processed Cheese                 C. botulinum challenge ?
Product Ingredients pH aw Processing Packaging Distrib. T Storage T Shelf - Life Criteria Pass/ Fail
Sliced Cheeses       Processed     30°C 96 h Challenge w/ S. aureus, L. mono, Salmonella, E. coli O157:H7 Pass
14 Process Cheeses (Sauce) Corn syrup solids, milk protein concentrate, cheese, salt (1 - 1.4%), phosphate emulsifiers, alginate, tapioca, butter, cheese powder, yeast exract, color, water, lactic acid (.1%), sorbic acid (0.05%) 5.7 - 6.2 0.98 160°F for 30 s, hot filled Jars Refrigerate Refrigerate 5 - 7 mo Challenge with C. botulinum, no toxin at 86°F, 45, 55, 65 Fail (no data)
Process Cheese Sauce with Spices Cheddar cheese, soybean oil, whey, corn syrup solids, maltodextrin, phosphate emulsifiers, salt (1.82%), lactic acid, Worcestershire sauce, mustard flour, sodium alginate, color 5.71 52.50% 160°F for 30 s, hot filled Pouches Refrigerate Refrigerate 10 mo Challenge with C. bot. no toxin at 86°F Pass
Process Cheese Spread Skim cheese, corn syrup solids, maltodextrin, nonfat dry milk, carrageenan, salt (1.4 - 2.2%), sorbic acid (.1%), phosphate emulsifiers 5.8 - 6.0 .94 - .95 160°F for 30 s, hot filled Loaves Refrigerate Refrigerate 10 mo Challenge with C. bot. no toxin at 86°F Depends on formulation
Process Cheese Spread Cheese, butter, skim milk powder, whey, rennet casein, phosphate emulsifiers, salt (1.5 - 1.8%), lactic acid, water 5.5 - 5.6 53 - 62% 140°F for 12 s, hot filled Tubes Refrigerate Refrigerate 6 mo Challenge with C. botulinum no toxin at 45, 55, 65, 86°F Depends on formulation
Cheese Blend (Pizza) Sodium chloride 1.81%, nitrite level <1ppm 5.56 0.978 Baked     Ambient Use Period (10h) hazardous level S.aureus or B. cereus, no - toxin Pass

* Model used unknown

Page Last Updated: 08/10/2015
Note: If you need help accessing information in different file formats, see Instructions for Downloading Viewers and Players.