Which of the following is NOT a characteristic of Potentially Hazardous Foods (PHF)?

The correct choice highlights that foods classified as Potentially Hazardous Foods (PHF) are not safe to eat at any temperature. PHFs are specifically those foods that can support the growth of pathogens, making them a significant concern for food safety. The nature of PHFs requires that they be kept within safe temperature ranges to inhibit bacterial growth and prevent foodborne illnesses.

Foods like meats, dairy, and cooked grains are included in this category because they contain the necessary nutrients and moisture that allow bacteria to thrive if not stored or cooked properly. Consequently, these foods can become unsafe to consume if they are not handled or stored within recommended temperature guidelines, reinforcing the necessity for careful management in food safety practices.

So, while options indicating that PHFs can support bacterial growth and require careful handling are accurate reflections of their characteristics, the notion that they are safe to eat at any temperature directly contradicts the fundamental principles of food safety associated with PHFs.