Which of the following is classified as a potentially hazardous food?

Dairy products are classified as potentially hazardous foods because they provide an ideal environment for the growth of harmful bacteria if they are not stored properly. These products contain moisture and nutrients that bacteria thrive on, and they are often stored at temperatures that can promote bacterial growth if not monitored closely.

In contrast, fruits and vegetables, while they can spoil, are generally considered less hazardous because they do not support bacteria in the same way, especially when they are properly washed and prepared. Canned goods are preserved to prevent spoilage and bacterial growth, which places them outside the category of potentially hazardous foods. Similarly, processed snacks, such as crackers or chips, are typically shelf-stable and do not require refrigeration, minimizing the risk of bacterial growth. Thus, dairy products stand out in this context as needing careful handling and storage to prevent foodborne illnesses.