Poultry is categorized as a?

Poultry is categorized as a potentially hazardous food (PHF) because it has the capacity to support the growth of harmful microorganisms if not handled or cooked properly. PHFs are foods that contain moisture and protein, making them conducive environments for bacteria, viruses, and other pathogens when they are stored at improper temperatures or kept for too long. Poultry, such as chicken or turkey, is rich in nutrients and moisture, which can encourage the quick growth of bacteria like Salmonella and Campylobacter, especially if it is undercooked or mishandled during preparation and storage.

Understanding the classification of poultry as a PHF emphasizes the need for strict food safety practices, including proper cooking, storage temperatures, and cross-contamination prevention to ensure consumer safety. This categorization is vital in food safety management and reinforces the responsibility that food handlers have in maintaining hygiene and food quality.