What 3 characteristics of Potentially Hazardous Foods could share?

Potentially Hazardous Foods (PHFs) are typically characterized by their ability to support the rapid growth of pathogenic microorganisms. They often have a high moisture content and a neutral or slightly acidic pH, which creates an ideal environment for bacterial growth. Additionally, PHFs usually contain high levels of protein or carbohydrates, making them more susceptible to contamination and spoilage. Examples include meats, dairy products, cooked rice, and baked potatoes.