This video discusses the traits of foods that make them more susceptible to contamination and those which make them less likely to cause food poisoning.
The video above is an extract from the AIFS Food Safety Supervisor course, please visit the course page for more information.
High risk foods are those which have ideal conditions for bacteria growth. Typically these are:
- Low in acid
- High in starch or protein
These foods are foods that are most likely to harbour dangerous levels of bacteria and are sometimes also referred to as ‘potentially hazardous foods’. Low risk foods are those that do NOT have good conditions for bacteria growth. These foods include:
- High acid foods
- Salted foods
- Dry foods
- Canned or vacuum packed foods
- High sugar foods