Ace the 2025 ServSafe Food Handlers Exam – Feast on Success!

Raw meat is considered a potentially hazardous food because it contains high levels of moisture and nutrients, which can promote the growth of harmful microorganisms, including bacteria. These microorganisms can cause foodborne illnesses if the raw meat is not handled, cooked, or stored properly.

Potentially hazardous foods, also known as TCS (Time/Temperature Control for Safety) foods, require strict temperature control to prevent the growth of pathogens. Raw meat must be kept at safe temperatures to minimize the risk of bacterial growth during storage. For example, it must be refrigerated or frozen to ensure it remains safe for consumption.

In contrast, dry cereal and canned vegetables are not typically associated with high levels of moisture, making them less conducive to the growth of harmful bacteria. Rice, while it can be hazardous if cooked rice is improperly stored, is not inherently considered potentially hazardous in its uncooked state. Therefore, raw meat stands out as the definite answer in this scenario.