Which of the following is considered a potentially hazardous food (PHF)?

Dairy products are considered potentially hazardous foods (PHFs) because they provide the ideal conditions for the growth of harmful bacteria when they are not stored or handled properly. These foods are rich in moisture and nutrients, making them an excellent medium for microbial growth, particularly if they are kept in the temperature danger zone between 41°F and 135°F.

Dairy products, such as milk, cheese, and yogurt, must be kept refrigerated to inhibit bacterial growth and ensure food safety. If left out at room temperature, these foods can quickly become unsafe for consumption. This characteristic of dairy products underscores the importance of proper storage, handling, and temperature control to prevent foodborne illness.

In contrast, fresh fruits, cured meats, and whole grains, while they may require certain storage conditions, do not support the rapid growth of pathogens to the same extent as dairy products, especially when it comes to the specific criteria that define PHFs as per food safety standards.