Illinois Food Service License Practice Test

Cooked rice and pasta are considered potentially hazardous foods because they provide an environment conducive to the growth of harmful bacteria if not handled or stored properly. After cooking, rice and pasta are moist and rich in carbohydrates, making them a high-risk food item. When they are left out at room temperature for extended periods, bacteria such as Bacillus cereus can multiply, leading to foodborne illness.

In contrast, fruits and vegetables, when fresh and unprocessed, do not typically provide the same risk unless damaged or improperly washed. Dry goods like grains are shelf-stable and do not support bacterial growth due to their low moisture content. Similarly, packaged snacks often have preservatives or are processed in a way that limits bacterial growth, making them safe for longer storage. Therefore, the unique characteristics of cooked rice and pasta classify them as potentially hazardous compared to the other food options listed.