Examples of high risk foods

High-risk foods can be defines as "any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking". These types of foods are more likely to be implicated as vehicles of food poisoning organisms consumed in food poisoning incidents. Such foods are usually high in protein, require strict temperature control and protection from contamination and include:

· cooked meat and poultry such as; beef, pork, ham, lamb, chicken, turkey, duck

· cooked meat products such as; meat pies & pasties, pate, meat stock & gravy, cook-chill meals

· dairy produce such as; milk, cream, artificial cream, custards, products containing unpasteurised milk, ripened soft & moulded cheeses

· egg products such as; cooked eggs, quiche and products containing uncooked or lightly cooked eggs, for example; mayonnaise, mousse, home-made ice cream

· shellfish and other sea-foods such as; mussels, cockles, cooked prawns, raw oysters

· Farinaceous dishes including; cooked rice, pasta, couscous

The risk is nothing to do with fat amounts it's how the food is cooked an served. For example chicken is high risk as it can contain samonella. All high risk foods either have to remain refridgerated (0-5 celcisus), or frozen (-18 celsius) for becterial growth to be dormant or cooked at over 60 celsius

Bacteria needs warmth, moisture and food to grow so keep food out of the danger zone of 5-60 celsius
things such as rice, eggs and chicken
yoghurt meat cream cheese and fish
A very high risk food is raw chicken and/or raw eggs. They both can be contaminated with salmonella.