Tofu is categorized as which type of food in terms of food safety?

Tofu is classified as a potentially hazardous food (PHF) because it contains high moisture content and is made from soybeans, which provide a suitable environment for the growth of pathogenic microorganisms. This categorization is important for food safety because PHF requires specific temperature controls to minimize the risk of foodborne illness.

Foods like tofu can support microbial growth if not handled and stored properly, especially when left at room temperature for extended periods. Proper refrigeration and cooking are vital to ensure the safety of tofu and similar foods. This understanding is crucial for food safety managers, as it affects how these items should be stored, prepared, and served in any food establishment.

In contrast, non-PHF items do not support the rapid growth of harmful microorganisms, while frozen and dried foods may have different handling and storage requirements based on their moisture content and preservation methods.