What are Potentially Hazardous Foods (PHFs)?

Potentially Hazardous Foods (PHFs) are defined as foods that support rapid growth of microorganisms, which can lead to foodborne illnesses. These foods typically contain moisture and nutrients that allow harmful bacteria, viruses, and parasites to grow when they are kept within a certain temperature range, often referred to as the "danger zone" (between 41°F and 135°F). Examples of PHFs include meats, dairy products, eggs, and cooked vegetables.

Maintaining proper temperature control is crucial for PHFs to prevent microbial growth, which is why these foods require careful handling and storage practices, such as refrigeration or cooking to safe temperatures. This definition is essential for food safety regulations and practices, especially in the food service industry, where the risk of foodborne illnesses must be minimized.

The other options do not accurately describe PHFs: foods that can be frozen at any temperature may still be safe if stored correctly, foods that do not require refrigeration typically do not fall into the category of PHFs, and shelf-stable foods can still be safe without refrigeration, depending on their composition.