What characterizes a Potentially Hazardous Food (PHF) in terms of safety?

A Potentially Hazardous Food (PHF) is characterized by its need for time and temperature control to prevent the growth of pathogenic microorganisms that can cause foodborne illness. These foods typically include items that are rich in moisture and nutrients, such as meat, dairy products, cooked rice, and cut fruits and vegetables.

To ensure food safety, PHFs must be kept within certain temperature ranges to inhibit bacterial growth. For instance, keeping these foods cold (below 41°F) or hot (above 135°F) is crucial in preventing pathogens from multiplying to unsafe levels. This is why choice C accurately captures the essence of PHFs, as it emphasizes the need for proper handling and storage to mitigate risks associated with foodborne illnesses.