What Is The Difference Between High and Low Risk Foods?

When it comes to food safety, foods are generally separated into low-risk and high-risk foods. Here is everything you need to know:

What Are Low-Risk Foods?

Low-risk foods are those that do not provide ideal conditions for bacterial growth. They are typically foods that are 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.

What Are High-Risk Foods?

Alternatively, high-risk foods, also known as potentially hazardous foods, are those that provide ideal conditions for bacterial growth and proliferation. This means that they are at a greater risk of causing food poisoning if they become 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

Can a Low-Risk Food Become a High-Risk Food?

A low-risk food can become a high-risk food if it is not handled correctly. For example, if you are working with fresh produce and do not wash it properly, bacteria and viruses can be left behind. Whole fruits and vegetables that are cut also increase 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.

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, store high-risk, perishable foods in the refrigerator and store dry goods 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, take a look at our article, ‘Essentials of Food Hygiene: 10 Rules You Must Follow’.

In our opinion, 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.

If you work in the food industry, then our online Level 2 Food Hygiene certificate course is for you. Our comprehensive online food hygiene training covers key rules for your kitchen, including the Four Cs, HACCP, temperature control, and personal hygiene, among others.

All successful candidates are entered on the national training register. Employers can verify certificates by clicking "Validate a Certificate" and entering the certificate number. If you have any questions, need advice, or would like to speak with a member of our team, please don’t hesitate to contact us.

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 bacteria is large quantities of meals that are warmed for an extended period of time 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, when the germs spread to more vulnerable individuals in society, things can become much more serious very quickly. 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 quite literally 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 nutritional value, texture quality, and flavour, as well as preventing 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, take a 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)