High Risk Foods

Some products, described as high – risk foods are more likely to cause food poisoning than others. This is because they help to provide the ideal condition for bacterial multiplication to levels that cause illness.

Identifying the risk

Food handlers need to recognize high risk foods so that they can take all necessary steps to prevent them causing illness. There are three important things to remember

High risk foods:

· Are ready to eat

· Help provide the ideal condition for bacterial multiplication

· Require strict time and temperature control

Ready to eat foods

Most high risk foods are ready for eating. As the name suggest, ready to eat foods can be eaten straight away, without extra preparation (such as additional washing or full cooking) that would destroy pathogens just before the food is eaten.

Food & moisture

Most high risk foods are also moist and full of protein. These are conditions that favor bacterial multiplication when food spends enough time in a warm environment.

Time & temperature control

As most high risk foods are moist and full of protein, food handlers must ensure that these foods spends as short a time as possible in warm conditions. This time & temperature control is a major step to prevent poisoning.