Food hazards
Biological hazards - High-risk foods
High-risk
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.
Question mark 1
Cooked meat - chicken, joint.
All cooked meat and poultry
Question mark 2
Bananas, oranges, tomatoes, potatoes and parsnips.
Fruit and vegetables.
Question mark 3
Bottles of milk, cheese and a carton of cream.
Dairy products
Question mark 4
Carton of eggs
Eggs
Question mark 5.
Fish, shellfish and scallops.
Fish, shellfish and seafood
Question mark 6.
Bowl of cooked rice.
Cooked rice
(not high in protein)
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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.
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The most risky foods are ones that provide good conditions for growth, but are ready-to-eat, so won't be cooked.
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