Final answer:
The Idaho Food Code defines PHF (Potentially Hazardous Food) as foods needing time-temperature control to prevent unsafe levels of pathogens or toxins.
Step-by-step explanation:
The Idaho Food Code's definition of a PHF (Potentially Hazardous Food) includes foods that require time-temperature control to limit pathogenic microorganism growth or toxin formation. PHFs are typically perishable foods that, if not stored or handled properly, can become unsafe to eat. Some examples of PHFs include dairy products, meat, poultry, fish, tofu, cooked rice, cooked vegetables, and sliced melons. The Idaho Food Code would require such foods to be stored at temperatures either below 41°F (5°C) or above 135°F (57°C) to minimize the risk of foodborne illnesses.