Which food item is classified as PHF due to its potential for bacterial growth?

Cut melons are classified as a Potentially Hazardous Food (PHF) due to their high moisture content and neutral pH level, which create ideal conditions for bacterial growth. When melons are cut, the protective barrier of the skin is broken, exposing the inner flesh to contaminants and allowing bacteria such as Salmonella and Listeria to thrive. These factors make cut melons particularly susceptible to foodborne pathogens, particularly when they are not stored or handled properly.

In contrast, dried fruits, uncooked grains, and hard cheeses do not generally support bacterial growth to the same extent. Dried fruits have low moisture content, making it difficult for bacteria to survive. Uncooked grains are also dry and have a long shelf life without refrigeration, and hard cheeses possess lower moisture levels than soft varieties, which limits their potential for bacterial growth. Therefore, the distinguishing factor for identifying cut melons as a PHF is their ability to support bacterial proliferation when not handled or stored correctly.