What are the three characteristics of hazardous foods?

The correct choice highlights that hazardous foods are characterized by being high in protein, having a high moisture content, and possessing a neutral pH. These factors contribute significantly to the growth of harmful bacteria and pathogens.

Foods that are high in protein provide an ideal environment for bacteria to proliferate, as many pathogens thrive on protein-rich substances. Additionally, foods with high moisture content create an environment that is conducive to microbial growth since most bacteria require moisture to survive and multiply. A neutral pH, typically around 7, neither promotes nor inhibits bacterial growth, making it optimal for pathogens to thrive.

In contrast, options that suggest low temperatures, dryness, or acidity do not meet the conditions for hazardous foods. Low temperatures can inhibit bacterial growth, and dry conditions limit moisture availability, both of which reduce the risk of foodborne illnesses. Similarly, high acidity levels can discourage bacterial proliferation, further minimizing food safety risks. Understanding these characteristics is crucial for food handlers to identify potentially hazardous foods and implement appropriate safety measures.