Potentially hazardous food does not include ________.

The correct choice reflects an understanding of what constitutes potentially hazardous food. Cured meats and cheese typically undergo processes that reduce the risk of harmful pathogens, making them less likely to support the rapid growth of microorganisms that can cause foodborne illness. This processing involves salt, aging, fermentation, or smoking, which create conditions that inhibit bacterial growth.

In contrast, raw vegetables, poultry products, and unpasteurized milk can all harbor harmful bacteria or pathogens that thrive and multiply at certain temperatures, making them potentially hazardous. Raw vegetables can be contaminated through soil or water, poultry products are often associated with Salmonella or Campylobacter, and unpasteurized milk may contain pathogens like Listeria or E. coli. Therefore, a thorough understanding of food safety principles emphasizes the importance of handling and cooking certain foods properly to minimize risk, distinguishing cured meats and cheese as a safer option in comparison to the other choices listed.