We have already found out that given the right conditions, bacteria can affect most foods. But, there are certain types of food that are known as high risk foods.
Foods that are ready to eat, that don’t need any further cooking which would destroy any bacteria present are high-risk foods.
As a food handler you need to:
recognise the kinds of foods that are high risk
understand what you need to do to minimise the risk
Examples of high-risk foods include: cooked meat and fish.meat or fish pates or spreads, dairy products such as milk, cream and ice-cream, eggs, cooked rice gravy, stock, sauces and soup. shellfish.
Reducing the risk
All food should be handled carefully but you need to be especially careful when handling high risk foods:
Try not to touch the food with your hands. Use utensils whnever possible
Keep food covered when storing it
Kepp food outside the Danger Zone wherever possible. This includes when the food is being prepared, served and consumed
Keep raw and high-risk foods separate