Certified Dietary Manager (CDM) 2026 – 400 Free Practice Questions to Pass the Exam

The correct interpretation of PHF/TCS is "Potentially Hazardous Food (time/temperature control for safety)." This term is crucial in food safety as it refers to foods that can support the rapid growth of pathogenic microorganisms if they are not stored or cooked at the right temperatures.

Understanding this concept is vital for ensuring that food is handled safely to prevent foodborne illnesses. Potentially Hazardous Foods typically include items such as meats, dairy products, and cooked vegetables that require specific temperature controls to minimize risks associated with spoilage and harmful bacteria. Time/Temperature Control for Safety highlights the importance of not only maintaining appropriate temperatures during cooking and storage but also being aware of how long food can safely remain in the temperature danger zone (typically between 41°F and 135°F) where pathogens can thrive.

This term is commonly used in food safety regulations and guidelines, which are essential knowledge for those pursuing a career as a Certified Dietary Manager.