Which food is classified as a Potentially Hazardous Food due to its water activity?

Cut tomatoes are classified as a Potentially Hazardous Food (PHF) primarily due to their high water activity, which creates an environment conducive to bacterial growth. Foods with a water activity level above 0.85 are generally classified as potentially hazardous because they can support the growth of pathogens such as bacteria, molds, and yeasts.

In the case of cut tomatoes, once they are sliced, their increased surface area also makes them more susceptible to contamination and spoilage. This characteristic, alongside their water-rich composition, requires proper handling and storage to mitigate risks of foodborne illness. Implementing appropriate time and temperature controls is essential when storing and serving cut tomatoes to prevent bacterial growth.

Other options, while they may have their own considerations regarding safety and storage, do not present the same level of risk associated with water activity. Sliced bread, for example, has a lower moisture content when compared to cut tomatoes. Rice cakes are dry and have lower water activity, and frozen vegetables are preserved in a way that significantly inhibits microbial growth. Therefore, cut tomatoes are the correct choice for being classified as a Potentially Hazardous Food.