Which of the following is NOT a potentially hazardous food?

Lettuce is considered a non-potentially hazardous food because it has a low moisture content and is not conducive to the growth of pathogens when stored properly. Foods that fall into the potentially hazardous category typically support rapid bacterial growth due to their moisture content and nutrient-rich profiles.

Cooked rice, cut melons, and tomato sauce, on the other hand, are classified as potentially hazardous foods. Cooked rice can quickly become a breeding ground for Bacillus cereus if left at improper temperatures. Cut melons provide high moisture and nutrients, making them susceptible to harmful bacteria if not handled correctly. Tomato sauce, which can also harbor bacteria if stored improperly, fits the same criteria and can support microbial growth.

In the context of food safety, identifying non-potentially hazardous foods like lettuce helps in managing and mitigating the risk of foodborne illnesses. Keeping a clear distinction between these categories is critical for safe food handling and preparation practices.