What Is The Difference Between High and Low Risk Foods? (2024)

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 foods that do not provide ideal conditions for bacteria to grow. They are typically foods that are high in acid or sugar, as well as salted foods, dry foods or canned 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 Centers for Disease Control and Prevention, 25% of foodborne illness outbreaks in 2017 were actually linked to low risk foods like fruits, vegetables, grains, beans, nuts and seeds.

What Are High Risk Foods?

Alternatively, high risk foods (potentially hazardous foods) are foods that provide the ideal conditions for bacterial growth. 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 & sea-foods - Mussels, co*ckles, cooked prawns, raw oysters
• Farinaceous dishes - Cooked rice, pasta, couscous

Can a Low Risk Food Become a High Risk Food?

Put simply, yes, a low risk food can become a high risk food if handled improperly. For example, if you are working with fresh produce and you don’t wash it properly, bacteria and viruses can be left behind. Whole fruits and vegetables that are cut also transfer from low risk to high risk. Similarly, while dry, uncooked rice is low risk, once water is added for cooking, it becomes a high risk food.

Regardless of whether you are using high or low risk foods in your establishment, as a food handler, you’ll want to make sure that you are taking every precaution to keep foods 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,
• Eliminate and prevent pest infestations
• Complete food safety training and provide training to anyone in your supply chain that 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. Find out more about our Level 2 Food Hygiene Certificate Course below:

If you work in the food industry, then our online Level 2 Food Hygiene certificate course is for you. Beginning at just £4.99, our comprehensive online food hygiene training covers key rules for your kitchen including the Four Cs, HACCP, temperature control, and personal hygiene, to name a few.

All successful candidates are entered on the national training register and certificates can be verified by employers by clicking Validate a Certificate and typing in the certificate number. If you have any questions, need advice, or you’d simply like to speak to a member of our team, don’t hesitate to contact us.

Why Might High Risk Foods Cause Food Poisoning?

In order to multiply, bacteria need two things - food and moisture. This is why they prefer food that is rich in protein, such as cooked meat and dairy products. As we’ve already established, high risk foods support the growth of bacteria as they do not go through another process before they are 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 causes 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 the more vulnerable individuals of society, things can get much more serious very quickly. When it comes to food safety, those susceptible to 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 so important that all food types, particularly high risk foods, are handled with consistent care 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 foods correctly. Because bacteria thrive on protein, moisture, warmth and a good dose of time to multiply, low temperatures are the only viable solution. Fridges and freezers are absolutely essential as they quite literally slow down the time bacteria need to grow in number.

Ways to store high risk foods safely

• Keeping refrigerated produce below 5°C:This ensures they are below the designated ‘danger zone’ in which bacteria can form and fester 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 have another cooking process in order to destroy the bacteria. To read more, take a look at our article, ‘ Chopping Board Colours: Your Complete Guide’.
• Reliable supplier: Refrigerated and insulated vehicles are a good idea for those wanting to haul their produce cross country, so remember to check whether your suppliers use these. Use of labelling is also another great way to manage your products properly (including use by date, allergens and date it was opened)