What is a common characteristic of potentially hazardous food?

Potentially hazardous foods are typically defined as those that are more prone to the growth of harmful bacteria and other pathogens. One of the primary characteristics of these foods is that they are moist and protein-rich.

Moisture provides an environment for bacteria to thrive, and proteins serve as an excellent nutrient source for microbial growth. Foods such as meats, dairy products, eggs, seafood, and cooked grains fall into this category because their combination of moisture and protein supports the rapid growth of pathogens if not handled, stored, or cooked properly.

Understanding this characteristic is crucial for food safety, as it helps food service workers identify which items require more stringent handling and temperature control to prevent foodborne illnesses.