Which of the following is NOT an example of potentially hazardous food?

Raw fruits and vegetables are typically not considered potentially hazardous foods because they have a low risk of supporting the growth of pathogens, especially when they are handled and stored properly. Potentially hazardous foods contain moisture and nutrients that are conducive to the growth of harmful bacteria, which can lead to foodborne illnesses.

Dairy products, meats and poultry, and fish and shellfish all fall under the category of potentially hazardous foods due to their higher moisture content and nutrient density, which provide ideal conditions for bacterial growth. These foods require careful handling, cooking, and storage to minimize the risk of foodborne illness. In contrast, raw fruits and vegetables can have a different risk profile and, while they still require proper washing and handling to remove any pesticides or contaminants, they are less likely to harbor pathogens compared to the other food types mentioned. This distinction is essential for food safety practices in preventing foodborne illness outbreaks.