High-risk foods are those that support rapid growth of harmful bacteria and do not undergo any further cooking that would kill the bacteria before consumption. Common examples of all high-risk foods include:
- Cooked meat and poultry
- Meat products such as pâté or stews
- Seafood, including shellfish and raw/undercooked fish (e.g. sushi, sashimi)
- Dairy products (milk, cream, soft cheeses, yogurt)
- Eggs and foods containing eggs (raw or cooked)
- Cooked rice and pasta
- Prepared salads (e.g., coleslaw, pasta salads)
- Ready-to-eat foods containing the above, like sandwiches and sushi
- Sauces, gravies, and soups
These foods are high-risk because they provide protein and moisture ideal for bacterial growth if not stored or handled properly.
