What defines "potentially hazardous food"?

The definition of "potentially hazardous food" primarily focuses on foods that have a risk of harboring microorganisms that can cause foodborne illnesses. These foods typically require strict handling, storage, and cooking procedures to ensure safety. Microorganisms can multiply rapidly in certain conditions, usually in foods that are high in moisture and protein, such as meats, dairy products, eggs, and cooked vegetables. The risk of contamination is a significant concern, making it crucial to understand how to safely handle these types of food.

The other options do not accurately reflect the definition. Foods rich in vitamins can be safe but do not inherently present a hazard based on their nutritional content. Similarly, serving food hot does not guarantee safety; foods must also be handled properly to prevent contamination, regardless of their temperature. Pre-packaged food does not inherently imply it is hazardous, as many pre-packaged foods can be safely consumed without risk. Thus, the focus on microorganisms and foodborne illness is what ultimately defines potentially hazardous food.