Final answer:
The food classified as a time/temperature control for safety food (TCS/PHF) from the choices provided is C) Cooked rice.
Step-by-step explanation:
TCS/PHF foods are those that require certain temperature controls to prevent the growth of pathogens and the production of toxins. Flour, salt, and honey do not fall into this category because they have properties that naturally inhibit bacterial growth, such as low moisture content or high sugar concentration, which makes it hard for bacteria to survive.
On the other hand, cooked rice, which does not have these protective properties, can support the growth of bacteria like Bacillus cereus if not kept at the correct temperature. Consuming rice that has not been properly managed in terms of temperature can lead to foodborne illness.
Bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F).
Any TCS food left at room temperature within this range for more than two hours can become hazardous due to bacterial proliferation.
So, foods like cooked rice need proper temperature control to ensure they remain safe to eat.