New York City Food Protection Practice Test

Which of the following is considered a potentially hazardous food?

1. Cooked rice

2. Dried fruit

3. Commercially sealed crackers

4. Honey

The correct answer is: Cooked rice

Cooked rice is considered a potentially hazardous food because it is capable of supporting the growth of pathogenic microorganisms if not handled or stored correctly. When rice is cooked, its moisture content increases, and if it is then left at room temperature for an extended period, it creates an environment conducive to bacteria growth, particularly Bacillus cereus, which can produce toxins that lead to foodborne illness. In contrast, dried fruit, commercially sealed crackers, and honey do not have the same risk. Dried fruit has lower moisture content, making it less likely to support microbial growth. Commercially sealed crackers are dry and shelf-stable, reducing the potential for spoilage and contamination in typical storage conditions. Honey has natural preservatives and a low moisture content, which also contributes to its stability and safety as a food item. This distinct characteristic of cooked rice highlights why it is categorized as a potentially hazardous food, requiring careful handling and storage to prevent foodborne illnesses.