Which of the following is considered a Potentially Hazardous Food (PHF)?

Milk is classified as a Potentially Hazardous Food (PHF) because it provides an ideal environment for the growth of pathogenic microorganisms, particularly when not stored properly. PHFs are typically foods that are high in moisture and protein, have neutral to slightly acidic pH levels, and require time-temperature control to remain safe for consumption. Milk meets these criteria, as it is rich in nutrients, high in moisture content, and susceptible to bacterial growth if left at unsafe temperatures.

In contrast, bread, rice cakes, and granola bars generally have lower moisture content and are less conducive to the growth of harmful bacteria when stored properly, making them less of a risk in terms of food safety. Each of these options falls into different categories regarding food safety standards and handling but does not present the same level of concern as milk does, which is why it is considered a PHF.