High-risk foods are those that support the growth of harmful bacteria and are usually consumed without further cooking, making them prone to causing foodborne illnesses if not handled or stored properly. Common examples of all high-risk foods include:
- Cooked meat and poultry
- Meat products such as pâté or stews
- Ready-made pies and pasties
- Gravy, stock, sauces, and soup
- Shellfish (e.g., oysters, prawns, crabs)
- Raw or cooked egg products such as mayonnaise
- Dairy products (e.g., milk, cream, soft cheeses)
- Cooked rice and pasta
- Prepared salads and fruit salads
These foods are high in protein and moisture, making them ideal environments for bacterial growth if not refrigerated or kept at safe temperatures.
