What are high and low risk foods?

What are high and low risk foods?

Examples of high-risk foods include : Dairy products (milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches) Eggs. Meat or meat products….Examples of low risk foods include :

  • Fresh fruits and vegetables.
  • Bread.
  • Most baked goods.
  • Candies.
  • Pickles.
  • Honey.
  • Jam and preserves.
  • Syrups.

Which foods are considered medium risk?

Medium-risk food Examples are fruits and vegetables, orange juice, canned meats, pasteurised milk, dairy products, ice cream, peanut butter and milk- based confectionery.

What is a high-risk food examples?

Examples of high-risk foods include:

  • cooked meat and fish.
  • gravy, stock, sauces and soup.
  • shellfish.
  • dairy products such as milk, cream and soya milk.
  • cooked rice.

What is an example of low risk food?

Low-risk foods are ambient-stable such as; bread, biscuits, cereals, crisps and cakes (not cream cakes). Such foods are unlikely to be implicated in food poisoning. foods that have been preserved, for example: smoked or salted fish.

What foods can you eat on a low risk diet?

Low-risk foods include: 1 fruits and vegetables 2 bread and baked goods 3 candy, honey, jam and preserves 4 vinegar

What makes a food a high or low risk food?

In the context of food safety, foods are classified as either high-risk or low-risk. High-risk foods provide the ideal conditions for bacterial growth, so they need to be handled very carefully to prevent food poisoning.

What makes a food a medium risk food?

Medium-risk foodfood that may contain pathogenic microorganisms but will not normally support their growth due to food characteristics; or food that is unlikely to contain pathogenic microorganisms due to food type or processing but may support formation of toxins or growth of pathogenic microorganisms.

What foods are high risk for food borne illness?

According to research by the Centers for Disease Control and Prevention (CDC), food-borne illness outbreaks linked to low-risk foods (usually fresh fruits and vegetables) account for up to 50% of all food-borne illness outbreaks. High-risk foods are generally moist, high in protein or starch and have a neutral pH (low to medium acidity).