Which potentially hazardous food is derived from animals?

The choice of shellfish as the potentially hazardous food derived from animals is correct due to the inherent risks associated with animal-derived products, particularly seafood. Shellfish, which include various types of mollusks and crustaceans, can harbor pathogens and toxins, making them a significant concern for food safety. They are often associated with illnesses like shellfish poisoning or viral infections, which can arise from contamination in their natural habitats.

In contrast, soy-protein foods and heat-treated plant foods, while they can still pose some risks, especially if improperly handled, do not originate from animals and thus are less likely to be categorized as potentially hazardous in the same way shellfish are. Fresh fruits typically have a low risk for foodborne illness when properly washed and handled, as they do not come from animal sources.