Which of the following foods is considered a Potentially Hazardous Food due to high moisture?

Cooked rice is considered a Potentially Hazardous Food due to its high moisture content, which can support the growth of bacteria if not handled or stored properly. When rice is cooked, it retains moisture, creating an environment conducive to microbial growth, especially when left at room temperature for extended periods. This is particularly important in food safety practices, as pathogens can multiply quickly in moist environments, leading to foodborne illnesses.

In contrast, chips, quinoa, and oatmeal are less likely to pose the same risk. Chips are typically dry and have low moisture content, which inhibits bacterial growth. While cooked quinoa and oatmeal also contain moisture, they are often consumed immediately after preparation or stored in ways that minimize the risk of bacteria developing. However, once prepared and especially when left out, quinoa and oatmeal can still potentially be hazardous, but cooked rice is more commonly recognized in food safety guidelines as a significant risk factor due to how it is typically handled post-cooking.