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

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Pass/Fail Criteria - "Potentially Hazardous Foods"
ProductIngredientspHawProcessingPackagingDistrib. TStorage TShelf - LifeCriteriaPass/ Fail
MargarineFat (80%), water & milk protein (19%), salt (.9%) K - sorbate (.1%)4.8  Wrapper Ambient3 mopH, salt, sorbic acidPass
Pure Oil and Fats        no growth/no data providedPass
20 Salad Dressings <4.6    Ambient pHPass
Italian Salad DressingCheese, parsley, eggs, oregano3.5 - 3.6    Ambient Salmonella challengePass
67 Salad DressingsEggs, soybean oil, buttermilk, tomato paste, onion, garlic, spices, lemon juice, vinegar (2.5 - 5.4% salt), K - sorbate3.5 - 4.2 Cold blended/filledPlastic or glass bottle or jarAmbientAmbient7 - 9 moNo Salmonella - Challenge/ 72 hPass after 24, 48, 72
Sweet SourWater (49%), sugar (39%), Acetic acid (1.66%), sorbic acid (.06%), salt (1.47%)4.7<.93   Ambient6 mopH, aw, acetic and sorbic acidPass
Chinese StyleWater (50%), sugar (24.6%), acetic acid (1%), sorbic acid (.05%), salt (12.67%)4.5    Ambient6 mopH, salt, acetic and sorbic acidPass
B - B - Q StyleWater (57%), sugar (20%), acetic acid (.99%), sorbic acid (.07%), salt (9.5%)4.2    Ambient6 mopH, salt, acetic and sorbic acidPass
3 Barbecue Sauces   Cold blended/filledPlastic or glass bottle or jarAmbientAmbient7 - 9 moNo Salmonella - Challenge/ 72 hPass after 24, 48, 72
CurryWater (51%), sugar (16.6%), acetic acid (1.5%), sorbic acid (.06%), salt (10%)4    Ambient6 mopH, salt, acetic and sorbic acidPass
4 Sauces >4.6    Chilled pHFail
17 Sauces <4.6    Ambient pHPass
Garlic Bread Sauce 4.830.43   Ambient pH/aw combinationPass
ProductIngredientspHawProcessingPackagingDistrib. TStorageShelf - LifeCriteriaPass/ Fail
Pumpkin Pie 5.1 BakingCool, then in box Ambient3 - 4 dpH, Na benzoate, Na propionate, challengePass
Pumpkin Pie   Baking    ChallengePass
Lemon - Meringue PieFilling: 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: 4.20.94Crust Baking: 400°F, add meringue, bake 85°F, 10 - 12 minCool, then in box Ambient3 dE. coli ( - ), Salmonella ( - ), pH, challengePass(?) but process control
Int: 3.50.95
Fill: 3.40.45
Hush Puppy MixEnriched white corn meal, enriched bleached wheat flour, dehydrated onion, sugar, defatted soy flour, leavening, salt, whey, soy protein concentrate, egg6.80.98   Ambient4 honions, challengePass
*Baked Cream Cheese/ Fruit - Filled DanishFlour, 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 1Cr: 6.90.9Baked in storePoly bag; in boxRaw; frozenAmbient12 - 18 h, post - bakedChallenge w/ S. aureus, L monocytogenes,, Salmonella, E. coliPass
Ch: 4.30.97
Fruit: 3.50.95
*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/YellowShell 7.20.87,Cream 190°F, cooled to 41°F in 4 h; shell > 200°F, cooled to ambientIn bulk0 or belowRefrigerated3 d at <41°F, 180 d frozenChallenge with S. aureus, L mono, Salmonella: lag phase or no toxin for 1.5% shelf - lifeFail
Fill 5.1 - 5.8.96 - .98
Chocolate Pie and Donut FillingWater, sugar, corn starch, cocoa, egg, hydrogenated shortening, potassium sorbate (.49%), salt, sodium propionate (.02%), phosphoric acid, flavors5.5 - 6.20.97Heated to 190°F, hot filled at 160°FHDPE pails w/ lids<45°FAmbient6 mo closed, open?Challenge w/ S. aureus, L. mono., C. sporogenes, B. cereus, Salmonella: lag phase or no toxin for 1.5 % shelf - lifePass
ProductIngredientspHawProcessingPackagingDistrib. TStorage TShelf - LifeCriteriaPass/ Fail
Plain FoccacciaOil, romano cheese, garlic powder, oregano5.5 - 5.3.97 - .95Baked  Ambient3 dS. aureus, Salmonella, E. coli ( - ) for 6 dPass
Pepper FoccacciaRoasted sliced red peppers, oil, romano cheese, garlic powder, oregano3.9 - 4.10.99Baked  Ambient3dS. aureus, Salmonella, E. coli ( - ) for 6 dPass
Tomato FoccacciaPlum tomatoes, oil, romano cheese, garlic powder, oregano4.1 - 4.30.99Baked  Ambient3 dS. aureus, Salmonella, E. coli ( - ) for 6 dPass
Asiago Potato Cheese BreadNo data5.9 - 5.840.88Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ) for 6 dPass
Garlic FoccacciaNo data5.70.88Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ), L mono for 6 dPass
South of the Border FoccacciaNo data5.4 - 5.5.87 - .88Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ), L mono for 6 dPass
Italiano FoccacciaNo data5.60.87Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ), L mono for 6 dPass
Jalepeno/Cheddar Foccaccia 5.6 - 5.70.86 - 0.87Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ), L mono for 6 dPass
Vegetable Medley Foccaccia 5.9 - 5.80.88Aseptic bakingAseptic packaging Ambient3 dS. aureus, Salmonella, E. coli ( - ), L mono for 6 dPass
MeatsNo data     Chilled possible abuse during handlingFailed
Fermented Sausage <5.1 Acidulated or fermented, then cookedPacked Ambient, chilled for quality pH, challenge L. mono, Salmonella, S. aureus, C bot., % brinelt =6%Pass
ProductIngredientspHawProcessingPackagingDistrib. TStorage TShelf - LifeCriteriaPass/ Fail
Fettuccine Alfredo w/ Chicken 5.80.98Heated to 205°F, filled and sealed at 176°. Cooled to 40°F in 2 hMAP in plastic tray 40°F60 dC. botulinum challenge, no toxin for 5 d at 70°F or 60 d at 54°FPass
Canned Salads (Ham, Chicken, Tuna) <50.96Pasteurize in containerCanned 80°F C. botulinum challenge (data not included)Pass
Only general          
No such products          
Chopped Lettuce      Ambient<8 hChallenge w/Salmonella & L. monoPass (?)
Chopped Onions      Ambient<8 hChallenge w/Salmonella & L. monoPass (?)
Fresh Tomatoes      Ambient<4 hChallenge with SalmonellaPass (?)
Poultry/Bacon/ Cheese - Filled BreadTurkey, bacon, process cheese, pastry covering, salt, spices, glycerol5.6 - 5.8.88 - .98Baked to 165 - 170°F internalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Refrigerated: 90 dC. botulinum challenge, no toxinPass aw<.93,
Fail aw.98
Chicken/Cheese - Filled BreadChicken, process cheese, spices, salt, glycerol, pastry covering5.8 - 6.0.88 - .98Baked to 165 - 170°F internalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Refrigerated: 90 dC. bot.challenge, no toxinPass aw<.93
Fail aw .98
Cheese - Filled BreadCheese, tomato sauce, spices, glycerol, salt, pastry covering5.0 - 5.1.94 - .98Baked to 165 - 170°F internalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Refrigerated: 90 dC. botulinum challenge, no toxinPass aw<.98
Ham/Cheese - Filled BreadCured ham, process cheese, spices, glycerol, salt, pastry covering5.4 - 5.6.89 - .98Baked to 165 - 170°F internalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Refrigerated: 90 dC. botulinum challenge, no toxinPass aw<.93
Fail aw .98
ProductIngredientspHawProcessingPackagingDistrib. TStorage TShelf - LifeCriteriaPass/ Fail
Ground Beef/Process Cheese - Filled BreadGround beef (pre - cooked), process cheese, spices, glycerol, salt, pastry covering5.5 - 5.8.89 - .98Baked to 165 - 170°F internalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Ref: 90 dC. botulinum challenge, no toxinPass aw<.93
Fail aw .98
Cheese - Filled BreadProcess cheese, pastry covering, salt, glycerol5.6 - 5.7.90 - .97Baked to 165 - 170°F, inernalMAP - 100%N2 barrier pouch40 - 45°FAmbient ?Ref: 90 dC. botulinum challenge, no toxinPass 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), color5.7 - 6.0.94 - .95160°F for 30 s, hot filledslices or bulkRefrigerateRefrigerate180 - 210 d, if refrigeratedChallenge with L. mono, S. aureus, Salmonella, E. coli 0157:H7, no growth at 86°FSwiss: 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), color5.5 - 5.8.94 - .95160°F for 30 s, hot filledslices or bulkRefrigerateRefrigerate180 - 210 d, if refrigeratedChallenge with L. mono, S. aureus, Salmonella, E. coli 0157:H7, no growth at 86°Fno data included
Cottage Cheese Hot PackCultured pasteurized milk, Grade A skim milk, milk and cream, water, whey; <1°food starch, salt, natural flavors, enzymes, gums and Vitamin A4.8 - 5.4N/APast., ferm., hot filledThermo - formed, cups, lid35 - 45°FAmbient ?60 dC. botulinum challenge, no toxinPass
S. aureus challenge, no toxin during processPass
CheesesNo data>4.6    Chilled, unless past possible abuse during handlingFailed
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 - 6.10.9160°F for 30 s, hot filled into slicesSlicesRefrigerateRefrigerate180 - 210 d, if refrigeratedChallenge with C. bot. for 4, 8 wk; no toxin at 86°FDepends on formulation, salt
Processed Cheese        C. botulinum challenge?
ProductIngredientspHawProcessingPackagingDistrib. TStorage TShelf - LifeCriteriaPass/ Fail
Sliced Cheeses   Processed  30°C96 hChallenge w/ S. aureus, L. mono, Salmonella, E. coli O157:H7Pass
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 - 6.20.98160°F for 30 s, hot filledJarsRefrigerateRefrigerate5 - 7 moChallenge with C. botulinum, no toxin at 86°F, 45, 55, 65Fail (no data)
Process Cheese Sauce with SpicesCheddar cheese, soybean oil, whey, corn syrup solids, maltodextrin, phosphate emulsifiers, salt (1.82%), lactic acid, Worcestershire sauce, mustard flour, sodium alginate, color5.7152.50%160°F for 30 s, hot filledPouchesRefrigerateRefrigerate10 moChallenge with C. bot. no toxin at 86°FPass
Process Cheese SpreadSkim cheese, corn syrup solids, maltodextrin, nonfat dry milk, carrageenan, salt (1.4 - 2.2%), sorbic acid (.1%), phosphate emulsifiers5.8 - 6.0.94 - .95160°F for 30 s, hot filledLoavesRefrigerateRefrigerate10 moChallenge with C. bot. no toxin at 86°FDepends on formulation
Process Cheese SpreadCheese, butter, skim milk powder, whey, rennet casein, phosphate emulsifiers, salt (1.5 - 1.8%), lactic acid, water5.5 - 5.653 - 62%140°F for 12 s, hot filledTubesRefrigerateRefrigerate6 moChallenge with C. botulinum no toxin at 45, 55, 65, 86°FDepends on formulation
Cheese Blend (Pizza)Sodium chloride 1.81%, nitrite level <1ppm5.560.978Baked  AmbientUse Period (10h)hazardous level S.aureus or B. cereus, no - toxinPass

* Model used unknown