Some foods are classed as high-risk because they are ready-to-eat and will not be cooked before being eaten. Foods that are high-risk foods support
the growth of bacteria so they tend to be moist and high in protein. If bacteria are allowed to multiply in this food they will not be killed
before the food is eaten.
Click on the question marks for examples of high-risk foods.
All cooked meat and poultry
Fruit and vegetables.
Fish, shellfish and seafood
(not high in protein)
Click on Continue
Foods that contain any of these high risk ingredients should be treated with care, such as:
cooked meat products: gravy, stock, meat pies
egg and dairy products: mayonnaise, mousse, cream cakes.
The most risky foods are ones that provide good conditions for growth, but are ready-to-eat, so won't
Click on each of the question marks, then click on Continue.