High Risk Foods

High Risk Foods

High Risk Foods are foods that are cooked ‘ready to eat’ and do not always require any further cooking. Foods that are ‘high risk’ are usually moist and high in protein. If bacteria are able to multiply they will not be killed by the cooking process.   High risk foods can become harmful if they are not stored or handled correctly.

Examples of High Risk Foods:

Cooked meat products – e.g. pate, pork pies, haggis etc.

Cooked meat and poultry – e.g. boiled ham

Gravy, soup and stock

Milk and eggs and dishes made from them e.g. quiche and custard

Dairy Cream Cakes and Deserts containing dairy

Prepared salads

Sandwich Fillings


Cooked rice

Use to answer question 8.1a of the Care Certificate

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