Final answer:
Potentially hazardous foods are those that are prone to bacterial growth, such as dairy products and fish. These require careful handling, refrigeration, and proper cooking to prevent foodborne illnesses.
Step-by-step explanation:
Examples of potentially hazardous foods include items that support the rapid growth of bacteria and pathogens if not handled safely. The correct answer to the question is b) Dairy products and fish. These food categories typically require refrigeration and proper cooking to minimize the risk of foodborne illnesses. Dairy products like raw (unpasteurized) milk and soft cheeses made from it, can harbor harmful bacteria such as Listeria and Salmonella. Fish, especially when raw or undercooked, may contain pathogens like Vibrio. Other examples of risky foods for contamination are raw sprouts, melons, hot dogs, pâtés, lunch meats, and cold cuts.