Are Some Foods More Risky?
Some foods are high-risk. This is because bacteria can easily grow on them and they can be eaten without further cooking. High-risk foods are usually moist and full of protein. Low-risk foods are less-likely to cause food poisoning because they have high acid content (pickled), or low water content (e.g. high sugar or salt content). Bacteria can't multiply easily in low risk foods.
High Risk
Low Risk
Cooked meats especially poultry Dairy produce (milk, cream, etc) Soups, sauces and stocks Seafood , especially shellfish Cooked rice Raw eggs in food such as mayonnaise
Dried foods Pickled food (food with high acid content) Food with very high sugar content, Food with a very high salt content, e.g. bacon
Even if some food is categorised as 'low risk', we should still endeavour to abide by food safety procedures when preparing all food at all times.
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