Strawberries are considered a potentially dangerous food. These foods must be kept at a certain temperature to minimize the growth of food-poisoning bacteria or to stop the formation of toxins.
<h3>What is considered potentially hazard food?</h3>
Potentially Hazardous Food (PHF) is a food safety term used to describe food that supports the growth of pathogens that can cause food poisoning. PHFs can be identified by three features: weakly acidic food containing water and protein
Examples include: raw and cooked meat, poultry, milk and dairy products, fish, shellfish, tofu, cooked rice, pasta, beans, potatoes, chopped leafy greens, chopped Tomatoes and melons.
<h3>What are the most common food hazards?</h3>
Biological hazards are the most common cause in the food industry. Food safety hazards such as bacteria and viruses are easily transferred to food through cross-contamination. Biological hazards also include natural toxins produced by these pathogens.
<h3>How do you identify food hazards?</h3>
Review customer complaints; customer complaints are a valuable tool for identifying grocery store hazards. Brainstorm with your team. Check food recall database. Research industry-related trade publications and technical information.
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