Which of the following items is NOT considered a Potentially Hazardous Food (PHF)?

Whole fruits are typically not classified as Potentially Hazardous Foods (PHF) because they have a low moisture content and an acidic pH that inhibit the growth of harmful bacteria. PHFs are foods that require time and temperature control to prevent the growth of pathogens and support the rapid growth of harmful microorganisms. Examples of PHFs include raw poultry, cooked pasta, and milk products, as these items can easily harbor bacteria if not handled or stored properly. In contrast, whole fruits can be safely stored at room temperature for a period without the same risk of foodborne illness, making them less hazardous compared to the other food items listed.