An example of a food that is not considered a potentially hazardous food is canned or jarred vegetables or fruits. Canned and jarred vegetables and fruits are not typically considered potentially hazardous foods because they are commercially processed and are generally eaten after being heated to temperatures that reduce the risk of food-borne illness. They do not contain the same levels of moisture as fresh fruits and vegetables, reducing their risk of spoilage due to the growth of microorganisms. They also typically contain preservatives, which further lower their risk of contamination.
