Which of the following is considered a Potentially Hazardous Food (PHF) or Time/Temperature Control for Safety (TCS) food?

Ground beef is classified as a Potentially Hazardous Food (PHF), also referred to as Time/Temperature Control for Safety (TCS) food, because it requires specific temperature controls to prevent the growth of harmful microorganisms. PHF/TCS foods are typically those that are moist, have a neutral or slightly acidic pH, and are rich in protein, which provides an ideal environment for bacteria to grow if not stored or cooked properly.

Ground beef, being a raw meat product, is particularly susceptible to bacterial contamination, including pathogens like Salmonella and E. coli, which can thrive in food that is stored at improper temperatures. Therefore, it must be cooked to a sufficient internal temperature and kept out of the danger zone (between 40°F and 140°F) to ensure safety.

The other food items in the choices have different characteristics. Rice and beans, when cooked, can become potentially hazardous if not stored properly; however, when they are dry and packaged, they do not fall under the same level of immediate risk as ground beef. Fresh vegetables typically do not require the same level of temperature control and are generally considered safer, provided they are washed properly. Canned fruits, being processed and sealed, typically do not present a safety hazard