High-risk foods

High-risk Food

High-risk foods are ready-to-eat foods which, under favourable conditions, support the multiplication of pathogenic bacteria and are intended for consumption with out treatment which would destroy such organisms. High-risk foods are most likely to be involved in cases of food poisoning. They are usually high in protein and moisture, requiring strict temperature control and protection from contamination and include;

  • all cooked meat and poultry.
  • cooked meat products including liquid gravy stock, pate, and meat pies.
  • milk, cream, artificial cream, custards, dairy products made with raw eggs and not throughtly cooked, for example, mousses, mayonnaise and home-made ice cream.
  • shellfish and other seafood’s, for example, cooked prawns and oysters
  • cooked rice(not high in protein)