Which of the following foods would most likely be classified as high risk?

Cooked meat is classified as high risk because it provides an ideal environment for the growth of harmful bacteria if not stored and handled properly. Once meat is cooked, any bacteria present on its surface can be killed, but if the cooked meat is not cooled down quickly and stored at the right temperature, it becomes a breeding ground for pathogens. Additionally, the moisture and protein content in cooked meat make it particularly susceptible to spoilage and bacterial growth, especially if left out at room temperature.

Conversely, dry pasta, fresh vegetables, and packaged snacks do not present the same high level of risk. Dry pasta is shelf-stable and does not support bacterial growth in its dry state. Fresh vegetables can carry some level of risk if contaminated, but they are not as prone to fostering rapid bacterial growth as cooked meats, especially if kept refrigerated. Packaged snacks typically have long shelf lives and are less prone to microbial contamination, relying more on packaging to keep them safe for consumption. Thus, cooked meat stands out as the food most likely to be classified as high risk.