What types of food are considered "potentially hazardous"?

Potentially hazardous foods are those that provide an environment conducive to the growth of harmful microorganisms, which can lead to foodborne illnesses if not handled properly. The correct answer includes milk or milk products, eggs, meat, poultry, and fish because these items have high protein and moisture content, making them ideal for bacteria to grow. Furthermore, these foods often require specific temperature controls to ensure their safety, such as refrigeration or cooking to appropriate temperatures.

In contrast, fruits and vegetables, while they can certainly spoil, are generally less susceptible to rapid bacterial growth when properly washed and handled. Cereals and grains, particularly when dry and stored correctly, are not environments where bacteria thrive. Snacks and baked goods may be less risky as well, although certain items could pose hazards depending on their ingredients and how they are stored. Therefore, the inclusion of dairy, eggs, meat, poultry, and fish highlights the need for vigilance in handling and storing these high-risk foods to prevent illness.