Evaluation and definition of potentially hazardous foods

Frank F. Busta, Dane T. Bernard, Robert B. Gravani, Paul Hall, Merle D. Pierson, Gale Prince, Donald W. Schaffner, Katherine M.J. Swanson, Betsy Woodward, Frank Yiannas

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


In summary, the panel introduced a new approach for evaluting foods that may need time/temperature control for safety. This framework was based on scientific data from peer-reviewed publications that were further evaluated by the panel. The panel recognizes that the implementation of its approach in the field may not be an easy task. For example, although some of the considerations introduced in the proposed framework require careful evaluation and assessment by an expert microbiologist, this report does not attempt to propose who would be responsible for deciding the time/temperature status of a food. The panel also did not address the implications of the framework at the retail level. The panel believes, however, that in light of the complexity of the food systems and the confusion over the interpretation of the term "potentially hazardous foods," a science-based framework such as the one proposed here would be a more accurate, comprehensible, and clear alternative to the current definition and application of the term.

Original languageEnglish (US)
Pages (from-to)8-14
Number of pages7
JournalComprehensive Reviews in Food Science and Food Safety
Issue number2
StatePublished - 2003

All Science Journal Classification (ASJC) codes

  • Food Science


Dive into the research topics of 'Evaluation and definition of potentially hazardous foods'. Together they form a unique fingerprint.

Cite this