Which of the following is considered a high risk food?

Cooked rice is considered a high-risk food because it provides a favorable environment for bacteria, particularly Bacillus cereus, to grow if not stored properly. After rice is cooked, it can remain moist, and if it is not cooled and stored quickly, it can become a breeding ground for harmful microorganisms. These bacteria can multiply rapidly at room temperature and can produce toxins that lead to foodborne illness.

In contrast, fresh fruits and vegetables, while they can also pose risks if contaminated, generally have lower moisture levels and are less likely to support bacterial growth when consumed immediately after washing. Canned goods are preserved through canning processes that eliminate microorganisms, rendering them safe for extended periods. Whole grains are similar; they are shelf-stable and less prone to bacteria, though they must be stored properly to prevent spoilage. Therefore, it is the unique moisture content and handling requirements of cooked rice that categorize it as a high-risk food.