What type of food can be included in the category of potentially hazardous foods?

Potentially hazardous foods are those that are more susceptible to the growth of harmful microorganisms and thus pose a risk for foodborne illnesses if not handled or cooked properly. Cooked rice falls into this category because it is a moist food that can easily support the growth of bacteria, particularly when it is not kept at safe temperatures after being cooked.

Once rice is cooked, if it is not cooled quickly and stored properly, bacteria such as Bacillus cereus can multiply, leading to food safety issues. On the other hand, dried herbs, fresh spices, and packaged snacks do not have the same level of moisture that supports bacterial growth, making them less of a risk.

Understanding these differences is essential for food safety practices, especially in environments like kitchens or food service establishments where the risk of contamination can be high.