Which of the following is considered a potentially hazardous food?

Cooked rice is considered a potentially hazardous food because it provides an ideal environment for the growth of pathogenic microorganisms when it is not handled or stored properly. When rice is cooked, its moisture content increases, making it a nutrient-rich medium for bacteria to thrive, especially if it is left at room temperature for extended periods. This is particularly important in food safety, as certain bacteria such as Bacillus cereus can survive the cooking process and multiply if rice is held at unsafe temperatures.

In contrast, apples and bread are classified as non-potentially hazardous foods because they are less prone to bacterial growth under typical storage conditions. Apples have natural acidity, which can inhibit microbial growth, while bread generally has a lower moisture level that does not support pathogen development under normal circumstances. Salt is also not considered a potentially hazardous food, as it can be used as a preservative and does not provide conditions that facilitate the growth of harmful bacteria.

Understanding which foods are classified as potentially hazardous is crucial for food safety management and helps in preventing foodborne illnesses.