Which is an example of a potentially hazardous food?

A potentially hazardous food refers to food that requires time-temperature control to limit pathogenic microorganism growth or toxin formation. These foods often have a higher moisture content and provide nutrients ideal for the growth of bacteria.

Cooked rice is an excellent example of a potentially hazardous food because it is moist and provides a favorable environment for bacteria, particularly Bacillus cereus, which can lead to foodborne illness when improperly stored or handled. Once rice is cooked, it should be kept at safe temperatures to prevent any microbial growth.

In contrast, canned vegetables and dry pasta are not considered potentially hazardous because they have low moisture levels and are less likely to support bacterial growth under normal storage conditions. Frozen fruit, while it has some moisture, is typically safe when kept frozen, as the low temperatures hinder the growth of pathogens.

Therefore, cooked rice stands out as a food that needs careful temperature control to ensure food safety.