Which of the following foods is considered potentially hazardous?

The choice of cooked and cut up raw fruits as potentially hazardous is grounded in the characteristics that make certain foods more susceptible to bacterial growth. Potentially hazardous foods are those that are capable of supporting the rapid growth of harmful microorganisms when not handled or stored properly.

Cooked and cut up raw fruits have been altered from their original state — cooking creates an environment where moisture is present, and cutting increases the surface area exposed to contaminants. When these fruits are not kept at the proper temperatures or consumed in a timely manner, they can become a breeding ground for bacteria like Listeria and Salmonella, especially if they are left out at room temperature.

In contrast, canned vegetables are typically processed in a way that kills bacteria and extends shelf life, rendering them less prone to bacterial growth when stored properly. Rice, while it can be unsafe if stored improperly once cooked (especially if left at room temperature), is generally safe in its unprepared state. Dried fruits have low moisture content, which inhibits the growth of bacteria, making them less hazardous.

Therefore, cooked and cut up raw fruits present a higher risk due to their moisture content and increased exposure to pathogenic microorganisms, solidifying their classification as a potentially hazardous food.