Which of the following is an example of Potentially Hazardous Foods (PHFs)?

Potentially Hazardous Foods (PHFs) are those that require time-temperature control to prevent bacterial growth and foodborne illnesses. These foods typically have a high moisture content and are rich in protein, which can support the growth of harmful microorganisms if not stored properly.

Raw and cooked meats qualify as PHFs because they provide an excellent environment for bacteria to thrive if they are stored at inappropriate temperatures. Raw meats can harbor pathogens such as Salmonella and E. coli, while cooked meats can become contaminated if not handled correctly after cooking. Proper storage and cooking to safe internal temperatures are essential to ensure food safety.

Canned vegetables, frozen desserts, and dried pasta do not typically fall into the PHF category because they are less susceptible to rapid bacterial growth under standard storage conditions. Canned vegetables are preserved and have a long shelf life, while frozen desserts and dried pasta have moisture levels that are too low to support pathogen development, making them less of a hazard in terms of food safety.