Food Risk Categories (HACCP Lessons - Part 10)

High risk foods are ready to eat foods that support the multiplication of pathogenic bacteria that could be harmful. It is important to handle and store high risk foods separately from raw foods to prevent the risk of cross contamination.
High risk foods include:
Cooked meat and poultry.
Smoked salmon.
Cheesecake.
Prepared salads and vegetables.
Cooked sliced meats.
Cooked chicken pieces.
Milk, cream, ice cream.
Meat gravies, sauces, pâté and meat pies.
Eggs - especially foods made with raw egg, such as mousse and mayonnaise.
Seafoods such as shellfish, cooked prawns and oysters.
Cooked rice, pasta, cooked potato and vegetables that aren’t high in protein.
Please follow the below link for your Notes..
withhaccp.blogspot.com/2021/0...
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