Any food that may contain food poisoning bacteria are classed as “potentially hazardous”. They include meat, dairy products, seafood, processed fruits and vegetables (including salads), cooked rice and pasta, foods containing eggs,nuts and other protein rich foods, and items that contain these foods (e.g. sandwiches).

A food business must, when transporting food, transport potentially hazardous food under temperature control
Australian & New Zealand Food Standards Code
3.2.2, Division 3, 10b