What does potentially hazardous food include?

Potentially hazardous foods are those that provide conditions conducive to the growth of pathogenic microorganisms, which can lead to foodborne illness. Moist, protein-rich foods are particularly susceptible because they offer both moisture and nutrients that bacteria require to thrive. Examples of potentially hazardous foods include cooked meats, dairy products, eggs, and certain seafood, all of which are moist and rich in protein.

The other options highlight aspects of food safety but do not capture the essence of what makes food potentially hazardous. Foods that can spoil easily may not specifically indicate a risk for bacterial growth, just as limiting the definition to only raw meat and poultry does not encompass other equally risky foods like cooked rice or dairy products. Foods preserved with sugar, while they may not spoil quickly, do not align with the conditions that promote the growth of harmful bacteria unless moisture is also present. Thus, the choice that identifies moist, protein-rich foods as promoting bacterial growth best characterizes potentially hazardous foods in the context of food safety.