CART What Is The Difference Between High and Low Risk Foods?
What Is The Difference Between High and Low Risk Foods?
Regardless of the type of food establishment you work in, food handlers should always consider food safety principles. In the context of food safety, different foods are classified as either high-risk or low-risk. In this article, HSEDocs will explore the differences between high- and low-risk foods, providing the best tips for handling these items to ensure food safety.
Understanding Food Safety Risks
Food safety risks arise from various contaminants affecting the food supply at different stages, including production, processing, and preparation. These contaminants encompass bacteria, viruses, parasites, and chemicals, which can cause foodborne illnesses. The risk associated with any food item largely depends on its susceptibility to contamination and the conditions in which it is stored and prepared.
Due to their composition and the environment in which they are kept, high-risk foods are particularly prone to harbouring harmful microorganisms. For instance, foods high in protein and moisture provide an ideal breeding ground for bacteria. Conversely, low-risk foods are less susceptible to contamination because they lack the moisture and nutrient profiles that facilitate bacterial growth.
Understanding the sources of contamination is also essential. Contaminants may originate from various sources, including soil, water, animals, and humans. Proper hygiene practices, such as handwashing and surface cleaning, can significantly reduce the risk of introducing harmful pathogens into food.
Temperature control is another critical factor in managing food safety risks. High-risk foods must be maintained at specific temperatures to prevent bacterial growth, while low-risk foods can be stored at room temperature without significant risk. Cross-contamination, where pathogens are transferred from one food item to another, is another vital concern that can be mitigated by using separate utensils and storage containers for different types of foods.
By recognising the differences between high and low risk foods, informed measures can be taken to minimise the likelihood of foodborne illnesses, thereby ensuring safer meals.
What Are Low-Risk Foods?
Low-risk foods are those that do not provide ideal conditions for bacterial growth. They are typically foods high in acid, sugar, or salt, as well as dry, canned foods, and vacuum-packed foods. Some examples of low-risk foods include:
- Dry goods - Crackers, biscuits, flour, plain breads and rolls
- Acidic foods - Pickled foods, vinegar, fruit
- Fermented products - Salami, pepperoni
- Foods with high sugar/fat content - Jams and chocolate
- Uncut fruits and vegetables
- Unopened tinned food
Generally, low-risk foods are considered ‘safer’ than high-risk foods; however, that does not necessarily mean there is no threat of contamination. According to the most recent annual report from the Centres for Disease Control and Prevention, 25% of foodborne illness outbreaks in 2017 were linked to low-risk foods, such as fruits, vegetables, grains, beans, nuts, and seeds.
Characteristics of Low-Risk Foods
Low-risk foods are typically dry, acidic, or preserved, which makes them less susceptible to bacterial growth. These foods include bread, nuts, whole fruits and vegetables, and dried goods like rice or pasta. Due to their lower moisture content and higher acidity levels, they are naturally more contamination-resistant.
The processes these foods undergo, such as dehydration or fermentation, further reduce the risk of bacterial proliferation. This makes them safer to store at room temperature without significant spoilage concerns. Additionally, the inherent properties of low-risk foods contribute to their longer shelf life and greater stability under various storage conditions.
Despite being considered low-risk, handling these foods properly is still important. Store them in airtight containers to protect them from pests and moisture, which can lead to spoilage. Always check expiration dates and inspect foods for any signs of spoilage before consuming them. By taking these steps, you can ensure that low-risk foods remain safe and nutritious.
What Are High-Risk Foods?
Alternatively, high-risk foods, also known as potentially hazardous foods, provide ideal conditions for bacterial growth and proliferation. This means they are at a greater risk of causing food poisoning if compromised. Generally, high-risk foods are characterised as moist, high in protein or starch, with a natural ph (low to medium acidity). Some high-risk foods include:
- Cooked meat & poultry - Beef, pork, ham, lamb, chicken, turkey, duck
- Cooked meat products - Meat pies, pasties, pate, meat stock & gravy
- Dairy produce - Milk, cream, custards, products containing unpasteurised milk, ripened soft & moulded cheeses
- Egg products - Cooked eggs, quiche, mayonnaise, mousse, homemade ice cream
- Shellfish & seafoods - Mussels, cockles, cooked prawns, raw oysters
- Farinaceous dishes - Cooked rice, pasta, couscous
Characteristics of High-Risk Foods
High-risk foods, such as raw meats, poultry, seafood, dairy products, and cooked rice, have high protein and moisture content that foster bacterial growth. If not carefully handled, these foods are prone to contamination.
Their moisture and nutrient density allow bacteria to multiply quickly, and many are consumed without thorough cooking, leaving harmful microorganisms intact. Improper storage, such as unsafe temperatures, increases contamination risks.
Store high-risk foods below 40°F (4°C) to ensure safety, use separate utensils for raw and cooked items, and cook foods to proper internal temperatures to kill bacteria. Understand their vulnerabilities and apply appropriate storage, cooking, and hygiene practices to reduce foodborne illnesses.
Can a Low-Risk Food Become a High-Risk Food?
Low-risk food can become high-risk if it is not handled correctly. For example, if you work with fresh produce and do not wash it properly, bacteria and viruses can be left behind. Cutting whole fruits and vegetables also increases the risk from low to high. Similarly, while dry, uncooked rice is low risk, once water is added for cooking, it becomes a high-risk food.
Difference Between High and Low Risk Foods Storage and Handling
Regardless of whether you use high- or low-risk foods in your establishment, as a food handler, you will want to ensure that you take every precaution to keep food safe. When handling food, remember to follow these top tips:
- Wash your hands before and after handling food
- Clean and sanitise food equipment, food contact surfaces and utensils, before and after use
- Store food properly. For example, high-risk, perishable foods can be stored in the refrigerator, and goods can be dried off the floor in the pantry. To learn more about storing food safely, take a look at our article, ‘Food Safety: Fridge Storage & Maintenance’
- Eliminate and prevent pest infestations.
- Complete food safety training and provide training to anyone in your supply chain who works with food
To read more about food safety, look at our article, ‘Essentials of Food Hygiene: 10 Rules You Must Follow’.
Food safety training is the best way to equip you and your team to handle all foods safely. Discover more about our Level 2 Food Hygiene Course.
Proper Storage and Handling
Proper food storage and handling are crucial for safety and quality. To prevent bacterial growth, keep high-risk foods like raw meats, poultry, seafood, dairy products, and cooked rice below 40°F (4°C). Separate raw and cooked foods, using different utensils and cutting boards. High-risk foods should be cooked to safe internal temperatures.
Store low-risk foods such as bread, nuts, fruits, vegetables, and dried goods in airtight containers to protect them from pests and moisture. Check expiration dates and inspect for spoilage before consuming. Proper storage extends shelf life and maintains quality.
Practice proper food rotation, using older items first and labelling containers with dates. Maintain cleanliness by washing hands and cleaning kitchen surfaces and equipment regularly to reduce bacteria buildup.
Knowing the difference between high- and low-risk foods and following proper storage and handling guidelines is essential for food safety.
Why Might High-Risk Foods Cause Food Poisoning?
To multiply, bacteria require two essential elements: food and moisture. This is why they prefer foods rich in protein, such as cooked meat and dairy products. As we have already established, high-risk foods support the growth of bacteria because they are not cooked before being eaten. As a result, these foods are far more likely to cause food poisoning. Some of the most common types of food poisoning include:
- Salmonella - Contamination and undercooking generally cause this common type of food poisoning.
- Campylobacter - Generally, the most common type of food poisoning in the UK, largely due to undercooked poultry.
- Escherichia coli (otherwise known as E-Coli) - Causes potentially fatal harm to the elderly and young children.
- Listeria - This type of bacteria is found in raw milk and processed meats.
- Clostridium Perfringens—The most common origin of this bacterium is large quantities of meals that are warmed for an extended period before serving.
Who is most at Risk When it Comes To Food Safety?
Whilst most types of food poisoning listed above may seem like relatively low health risks, things can become much more serious very quickly when the germs spread to more vulnerable individuals in society. When it comes to food safety, those at the most risk include:
- Children
- Pregnant women
- Elderly people
- Individuals with pre-existing conditions
In due course, food poisoning can even become fatal, which is why it is crucial that all food types, particularly high-risk foods, are handled with consistent care and without fault.
Where Should Foods Be Stored?
Unfortunately, contamination is not always evident by your senses of sight, smell or sometimes taste. Therefore, you can only avoid contamination by storing your food correctly. Because bacteria thrive on protein, moisture, warmth, and ample time to multiply, low temperatures are the only viable solution. Fridges and freezers are essential as they slow down the time bacteria need to multiply.
Ways to store high-risk foods safely
- Keeping refrigerated produce below 5°c ensures it remains below the designated ‘danger zone’ where bacteria can form and multiply in ever-expanding numbers.
- Storing food at -18°c: Sealing refrigerated items properly preserves their nutritional value, texture quality, and flavour and prevents cross-contamination.
- Storing raw and cooked foods separately Minimises any further likelihood of cross-contamination.
- Using separate chopping boards for raw foods and ready-to-eat foods: Raw foods contain harmful bacteria, which can spread easily onto foods that don’t undergo another cooking process to destroy the bacteria. To read more, look at our article, ‘ Chopping Board Colours: Your Complete Guide’.
- Reliable supplier: For those wanting to haul their produce cross-country, consider using refrigerated and insulated vehicles, which is a good idea. Be sure to check whether your suppliers use these methods. Use of labelling is also another great way to manage your products properly (including use by date, allergens and date it was opened)
Guidelines for Reducing Food Risk for High and Low Risk Foods
To reduce food risk, practice good food hygiene by washing hands thoroughly with soap and water before handling food. Clean all kitchen surfaces, utensils, and equipment regularly to prevent harmful bacteria buildup.
When cooking high-risk foods like raw meats, poultry, and seafood, cook them to appropriate internal temperatures to eliminate harmful microorganisms. Verify cooking temperatures with a food thermometer. Store high-risk foods below 40°F (4°C) to inhibit bacterial growth and refrigerate leftovers promptly.
Separate raw and cooked foods to avoid cross-contamination. Use different cutting boards, knives, and utensils for various food types. For example, separate boards for raw meats and fresh vegetables can prevent harmful bacteria from transferring.
While grocery shopping, check expiration dates and packaging conditions. Avoid items with damaged or leaking packages as they may be contaminated. Store groceries promptly upon returning home to maintain safety and quality.
Store low-risk foods in airtight containers to protect them from moisture and pests. Although less prone to spoilage, check expiration dates and inspect for deterioration before use.
Be mindful of proper food rotation practices by using older items before newer ones to minimise waste and ensure freshness—label containers with storage dates for efficient organization of pantry and refrigerator spaces.
By adhering to these guidelines, foodborne illness risk can be significantly reduced. Implementing these measures ensures meals are safe, enjoyable, and nutritious.
