Final answer:
Crackers (option b) are NOT considered potentially hazardous foods as they are processed with low moisture content, unlike chopped tomatoes, cooked creamed potatoes, and ice cream which can support bacterial growth.
Step-by-step explanation:
The student's question asks which of the following are NOT potentially hazardous foods: a. chopped tomatoes, b. crackers, c. cooked creamed potatoes, d. ice cream. In the context of food safety, potentially hazardous foods are those that are capable of supporting the rapid growth of undesirable bacteria or other microorganisms. Foods that are handled by people and not cooked, such as sliced meats and pastries, or those that are raw like unpasteurized milk, can be hazardous.
Crackers, being a processed food with low moisture content, much like candies and snack foods, are typically not seen as potentially hazardous. On the other hand, chopped tomatoes, cooked creamed potatoes, and ice cream are all capable of supporting bacterial growth if not properly handled and stored, and are therefore considered potentially hazardous foods.