Which of the following is classified as a high-risk food?

Dairy products are classified as high-risk foods due to their high moisture content and nutritional value, which creates an ideal environment for the growth of harmful microorganisms if not handled, stored, or cooked properly. These products are perishable and require specific temperature controls to prevent spoilage and foodborne illness.

High-risk foods are typically those that support the growth of pathogens if left at room temperature for too long. Dairy products, such as milk and cheese, can become hazardous when they are not kept refrigerated, as bacteria can multiply rapidly, posing a significant health risk.

In contrast, fruits and vegetables, while they can also harbor pathogens, are often considered lower risk when consumed raw and have a longer shelf life if stored properly. High-fat snacks generally have longer shelf stability due to their lower moisture content, which doesn't support bacterial growth as effectively. Canned foods are preserved through heat treatment, which kills bacteria, and have a long shelf life when unopened and stored correctly, making them less likely to be classified as high-risk.