Which of the following are considered potentially hazardous foods (PHF)?

Potentially hazardous foods (PHF) are those that are more susceptible to bacterial growth and, therefore, pose a higher risk for foodborne illness if not handled properly. The correct choice encompasses items such as fish, meat, poultry, dairy products, and cut produce.

Fish, meat, and poultry are rich in protein and moisture, creating an environment conducive to the growth of pathogens. Similarly, dairy products can spoil quickly if not kept at the right temperatures, providing a fertile ground for bacteria. Cut produce, such as salads or vegetables that have been sliced or manipulated, may also become hazardous because cutting exposes tissues and creates moisture that can support bacterial growth.

In contrast, the other options include items that are either less likely to spoil or are shelf-stable. Fruits, vegetables, and grains are generally considered safer when they are whole and intact. Packaged snacks and non-perishable items, as well as frozen goods and canned foods, do not typically fall under the category of PHF because they are designed for longer shelf-life and are less prone to support the rapid growth of harmful organisms.