{"code":"HSC","codeName":"Health and Safety Code","section":"110005","citation":"Health & Saf. Code, § 110005","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 104. ENVIRONMENTAL HEALTH [106500. - 119406.]","url":"https://blackletter.si/health-and-safety-code/division-104"},{"name":"PART 5. SHERMAN FOOD, DRUG, AND COSMETIC LAWS [109875. - 111929.5.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-5"},{"name":"CHAPTER 1. General Provisions and Definitions [109875. - 110040.]","url":"https://blackletter.si/health-and-safety-code/division-104/part-5/chapter-1"}],"history":"Amended by Stats. 1999, Ch. 915, Sec. 2.   Effective January 1, 2000.","effective":"2000-01-01","html":"<p>“Potentially hazardous food” means any food capable of supporting growth of infectious or toxigenic micro-organisms when held at temperatures above 45 degrees Fahrenheit.</p>","text":"“Potentially hazardous food” means any food capable of supporting growth of infectious or toxigenic micro-organisms when held at temperatures above 45 degrees Fahrenheit.","otherVersions":[],"url":"https://blackletter.si/health-and-safety-code/general-provisions-and-definitions-110005","source":"California Legislative Information bulk export (pubinfo)"}