Which of the following foods is considered PHF because it is held at a temperature that may encourage bacterial growth?

Milk is considered a Potentially Hazardous Food (PHF) because it contains moisture and nutrients that can support the growth of harmful bacteria if not stored at the proper temperature. When milk is held at temperatures between 41°F and 135°F, known as the temperature danger zone, it becomes an environment conducive to bacterial proliferation, increasing the risk of foodborne illness.

On the other hand, dried fruit, granola bars, and potato chips are not typically classified as PHF because they have low moisture content. This low moisture level does not provide a favorable environment for bacteria to grow, even if they are stored at room temperature. As a result, these foods are less of a concern when it comes to food safety in relation to temperature abuse.