Which food products should be used within 1 hour for safety?

The correct choice highlights food products that are perishable and have a higher risk of bacterial growth when left at room temperature for too long. Sliced tomatoes, cooked hash browns, sliced avocado, and fresh fruit are all examples of items that can harbor bacteria and should ideally be consumed or refrigerated within one hour of being prepared or served, especially in a restaurant setting where food safety regulations are strict.

These foods are often served at room temperature and can spoil quickly if not handled properly. Vegetables and fruits, particularly when cut, can become breeding grounds for bacteria if left out too long. Cooked items like hash browns also fall into this category as they can become unsafe to eat after prolonged exposure to temperatures between 40°F and 140°F – the danger zone for food safety.

In the other choices, several foods—like cooked sausage and bacon—can typically tolerate slightly longer unrefrigerated periods due to their cooking methods and properties, while items like raw chicken or pot roast are not meant to be left out for extended periods at all and should be handled according to specific food safety guidelines.