What does the term "potentially hazardous food" refer to?

The term "potentially hazardous food" refers to any food that will support the growth of microorganisms, including bacteria, yeast, and molds, which can lead to foodborne illnesses. These foods typically include those that are moist and require temperature control for safety, such as meats, dairy products, cooked rice, and certain fruits and vegetables. The critical aspect of this definition is that these foods can provide a favorable environment for pathogens to grow if they are not stored or handled properly.

In contrast, foods that are expired do not inherently fall under this category, as expiration relates to the date after which food may no longer be safe to consume, but it doesn't specifically address the nature of the food itself. Similarly, foods that will not spoil are generally not deemed hazardous since they lack the conditions needed for microorganism growth. Lastly, while foods containing allergens pose significant health risks to individuals with allergies, they do not necessarily support the growth of harmful microorganisms and therefore do not fit the definition of potentially hazardous food.