Which food item is classified as potentially hazardous?

Cooked rice is classified as a potentially hazardous food because it provides an ideal environment for the growth of bacteria, particularly when it is not stored or handled properly. When rice is cooked, the starches gelatinize, making it moist and rich in nutrients, which can support bacterial growth if the temperature is not adequately controlled. Cooked rice should be kept at safe temperatures either above 135°F (57°C) to prevent bacterial growth or cooled down rapidly and stored below 41°F (5°C). This classification underscores the importance of safe food handling practices to prevent foodborne illnesses.

On the other hand, items such as salt, dry pasta, and sugar do not provide the same conducive environment for bacterial growth. These foods are often considered non-perishable items with longer shelf lives, contributing to their safety in terms of foodborne illness risks when stored properly.