What defines a potentially hazardous food (PHF)?

A potentially hazardous food (PHF) is defined by its characteristics that allow for the rapid growth of harmful microorganisms, particularly bacteria. This type of food typically has a certain combination of moisture, nutrient content, and pH level that creates an environment conducive to bacterial growth, thereby increasing the risk of foodborne illness. Foods such as meat, dairy, eggs, and cooked rice are classic examples, as they provide the necessary conditions for bacteria to thrive if not properly handled or stored.

In contrast, options that suggest inhibition of bacterial growth, as indicated in the other choices, do not define PHF. Foods that inhibit bacterial growth are generally considered safer and less likely to cause foodborne illness. Similarly, the mention of viruses and parasites does not pertain to the definition of PHF, as these categories are focused on different aspects of food safety. Overall, identifying the characteristics of potentially hazardous foods is crucial for ensuring proper food handling and preventing foodborne illnesses in food service and preparation environments.