Final answer:
The characteristic that qualifies a food as a TCS/PHF is moisture content.
Step-by-step explanation:
The characteristic that could qualify a food as time/temperature control for safety food (TCS/PHF) is Moisture Content. Temperature control is crucial in preventing the rapid growth of microorganisms in perishable foods. Bacteria generally multiply most rapidly at temperatures between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). If perishable foods remain within this temperature range for more than two hours, they become dangerous to eat due to rapid bacterial growth.