Which of the following is classified as potentially hazardous food (PHF)?

Cooked fruits and vegetables are classified as potentially hazardous food (PHF) primarily due to their moisture content and nutrient profile, which can support the growth of harmful microorganisms if not stored or handled properly. Once fruits and vegetables are cooked, they become more susceptible to bacteria, especially when left at improper temperatures for extended periods. These conditions can encourage the growth of pathogens, making the food potentially hazardous.

In contrast, raw, uncut fruits generally have a lower risk of containing harmful bacteria when intact and stored correctly. Pasta salad, while it can pose similar risks, often contains ingredients that may not be as nutrient-dense or moisture-rich as cooked items. Peanut butter and jelly sandwiches, while they can carry risk if improperly stored, do not have the same high level of moisture and nutrient availability that cooked fruits and vegetables possess, making them less vulnerable to promoting bacterial growth. Therefore, cooked fruits and vegetables solidly fit the criteria for PHF due to their attributes post-cooking, which necessitate careful handling to ensure food safety.