What classification do cut leafy greens fall under in food safety?

Cut leafy greens are classified as Potentially Hazardous Foods (PHF) because they provide an ideal environment for the growth of bacteria when not properly handled or stored. Once leafy greens are cut, they are more susceptible to contamination and spoilage due to the increased surface area that can harbor pathogens. This classification emphasizes the importance of maintaining strict temperature control, proper hygiene practices, and timely consumption or refrigeration to minimize the risk of foodborne illness. Understanding that cut leafy greens are PHFs helps food managers implement the necessary safety protocols to protect consumers' health.