Which of the following does NOT constitute an unsafe food source?

Prepared in approved locations is indeed an essential aspect of food safety. Food that is prepared in establishments that have met health regulations and received the necessary certifications is generally considered safe. Approved locations are required to follow strict guidelines regarding cleanliness, food storage, and employee health, thereby reducing the risk of foodborne illnesses.

In contrast, options that involve unsafe food sources would include choices that present higher risks. Foods prepared by ill workers, for example, can lead to contamination, as these individuals may transmit pathogens if they are suffering from foodborne illnesses. Products from certified suppliers typically indicate that the source adheres to safety standards, while selecting foods from local growers doesn't inherently guarantee safety unless those growers follow proper hygiene and safety practices.