which of the following is not considered potentially hazardous food

Which of the following is not a potentially hazardous food? Sea salt and tomatoes? Both of these are in direct contact with the environment. However, packaged foods are not considered potentially hazardous foods. This is because they are protected from microbes. Similarly, foods that are boiled provide the necessary conditions for microbes to grow. So, you should steer clear of these products. However, they are not harmful to humans.

Sea salt

Although it is commonly thought of as a potentially hazardous food, sea salt is not one of those foods. Sea salt is a naturally occurring mineral, which comes from the sea and is minimally processed, preserving the trace nutrients it contains. Sea salt is a coarser grain than table salt, and softer than kosher salt. It is notable for its potent flavor and crunchy texture. It is safe to eat in moderation.

It is easy to use table salt in baking and cooking. It dissolves quickly in batter and dough, so it will not impart any metal flavor. It is especially convenient when you need a pinch of salt without buying a bottle. But if you’re planning on using salt in your own kitchen, it’s best to use kosher or sea salt. They are not considered potentially hazardous foods, and they are the best types of salt for baking.

It’s important to know how to keep Potentially Hazardous Foods safe in order to protect your health. Sea salt is not considered potentially hazardous, but improper storage practices can lead to foodborne illnesses. Proper hand washing is an important safety measure. But survey studies have shown that many consumers don’t wash their hands properly after handling raw meat, poultry, and other fresh products. They also use the same utensils and cutting boards for both raw and ready-to-eat foods.


The FDA’s Food Code defines tomatoes as a PHF, which means that they require specific time and temperature controls to ensure safety. Foodborne pathogens and toxins must be minimized, or else tomatoes are classified as a PHF. Although tomatoes are not generally regarded as a potentially hazardous food, recent outbreaks of salmonella have led to increased caution when using tomatoes. In order to avoid these problems, consumers should refrigerate cut or unpeeled tomatoes.

According to the FDA’s Food Code, tomatoes are not PHF or TCS when prepared in salad dressings containing vinegar or lemon juice. They are TCS, however, if they are mixed with leafy greens that do not contain an acidifying agent. In addition, tomatoes may be PHF or TCS if they are included in sandwiches, pizza, or other ready-to-eat foods.

When preparing a tomato, keep it clean by washing it thoroughly with fresh water. Do not use any special produce cleaner. Water is just as effective. Don’t soak a tomato in water, as this could cause contamination from bacteria in the sink. Tomatoes should also be thoroughly rinsed to remove any traces of stems and any marks on the skin where the stem used to be. It is also important to dispose of any tomatoes that are bruised or spoilt.

Tomato products

Tomato products are safe to consume. The skin of the tomato is a protective waxy cuticle that inhibits the growth of foodborne pathogens. Tomatoes that are fully cooked do not have high water activities. A sanitizing procedure can reduce the presence of foodborne pathogens by two or more logs. Bacterial contamination is more common in unwashed tomatoes.

In addition to the label warning, make sure to keep the tomatoes refrigerated at 41 degrees Fahrenheit or lower. You may need to keep records of purchases if a foodborne illness outbreak occurs. Remember, to avoid contamination, store ripe tomatoes in a refrigerated truck. Fresh tomatoes should not contaminate poultry, raw meat, or processed foods. Fresh tomatoes are often purchased and consumed whole.

The FDA has proposed modifying the definition of a PHF to include tomatoes. Cut tomatoes must be refrigerated at 41 degrees Fahrenheit. They must be stored at a temperature that prevents growth of harmful bacteria. Moreover, these tomatoes must not enter the “danger zone,” defined as the temperature between 42 degrees Fahrenheit and 134 degrees Fahrenheit. But that does not mean tomatoes are unsafe, according to research.