Which of the following food items is classified as PHF?

Cooked rice is classified as a potentially hazardous food (PHF) because it provides an ideal environment for the growth of pathogenic bacteria when it is in the temperature danger zone (between 41°F and 135°F). Once rice is cooked, it retains moisture and can support bacterial growth if not handled or stored properly. This characteristic requires that cooked rice be kept at safe temperatures and consumed promptly or refrigerated if not consumed immediately.

In contrast, raw carrots, while perishable, do not typically support rapid bacterial growth and are not classified as PHF in the same manner as cooked rice. Pasta, if dry, is not considered PHF, but cooked pasta can be a PHF only if it is held at unsafe temperatures. Packaged snacks generally do not have the characteristics necessary for classification as PHF unless they contain perishable ingredients that may support microbial growth.

Understanding what constitutes a PHF is crucial for proper food safety management, as it directly impacts how food should be stored, prepared, and served to prevent foodborne illnesses.