Which of the following foods is considered to require temperature control for safety?

Poultry is considered to require temperature control for safety due to the potential presence of harmful pathogens, such as Salmonella and Campylobacter, which can thrive in raw or undercooked poultry. Keeping poultry at safe temperatures (below 40°F for cold storage and above 165°F when cooked) is essential to prevent the growth of these pathogens and reduce the risk of foodborne illness.

In contrast, foods like bread and canned vegetables do not require the same level of temperature control, as they have longer shelf lives and do not present the same immediate risks associated with bacterial growth. Rice, while it can be a concern if left out for too long after cooking, does not inherently require the same rigorous temperature controls as poultry. Therefore, poultry stands out as a food that necessitates close monitoring and temperature control to ensure safety.