Why is poultry a high risk food

Cheeses are high risk foods, it is important to store cheese in the fridge and make sure you wash your hands and make sure that chopping boards and knifes used to cut the cheese are clean before using. Study online and gain a full CPD certificate posted out to you the very next working day. According to the World Health Organisation almost 1 in 10 people in the world fall ill after eating contaminated food.

For people who have low immune systems, they can struggle if they get food poisoning, as it is harder for them to fight off the illness and things can get worse quickly.

It can even end up in a fatality. The people who are most at risk are children, the elderly, pregnant women and those who are already poorly and are fighting something.

There are steps you can put in place in your kitchen to make sure that you reduce the risk of contaminating foods. Different colored chopping boards can help people to identify what foods they can cut on the chopping board.

Colored chopping boards help people to identify which chopping board they need to use, it is better than labelling them. A colored chopping board sign can be displayed above or close to the chopping boards which will help to remind people which chopping board they need to use. You can also buy colored index dividers that can go between the knifes, each divider has a symbol on it with what the board can be used for, e.

Colored utensils such as knifes can also be used, they follow the same color code as what chopping boards use. This is another way to help prevent the risk of cross contamination. It is important to keep these knives separate from each other.

If a knife is put back in the block that has bacteria on it, there is higher risk of the other knifes being contaminated. Eve has worked at CPD from the start, she organises the course and blog production, as well as supporting students with any problems they may have and helping them choose the correct courses.

Eve is also studying for her Business Administration Level 3 qualification. Outside of work Eve likes to buy anything with flamingos on it, catching up with friends, spending time with her family and occasionally going to the gym! Knowledge Base » Food Hygiene » What is a high risk food?

In this article. Avoid giving food containing raw eggs to pregnant women, young children, elderly people and anyone with a chronic illness. Microwaves are a quick and convenient way to cook food. However, if they are not used correctly, they can cook food unevenly. When you cook food in the microwave:. If you need to store food for later use, wait until the steam stops rising, cover the food and put it in the fridge.

This helps keep the food out of the temperature danger zone as fast as possible. Large portions of food cool faster when you put them into shallow trays or divide them into smaller portions. Under ideal conditions, cooked food can be stored in the fridge for a few days.

If you want to keep cooked food longer, freeze the food immediately after cooling in the fridge. Always store cooked food separately from raw food, especially raw meats, poultry and fish.

Keep raw meats and poultry at the bottom of the fridge to avoid raw juices dripping onto other food. Ensure that all food is covered or sealed.

Food should steam throughout, not just on the edges. Take care when reheating food in a microwave oven. This page has been produced in consultation with and approved by:. Adoption can give a secure family life to children who can? The size of a standard drink can vary according to the type of alcohol. Staff working in these areas should make sure they use strict techniques to make sure that cross-contamination doesn't happen. You should use different staff for each area if you can.

If you can't do this, you should have strict hand-washing practices in place. You and your staff can wear gloves but you should change them between areas and tasks. You should remember that, if you use gloves, they are to protect the food from the handler, not to protect the handler from the food.

Gloves are not an alternative to hand washing. You should change your gloves as often as you would wash your hands. More information You will find further guidance in our other leaflets on this website. Information can also be found on the Food Standards Agency website. Please note This leaflet is not an authoritative interpretation of the law and is intended only for guidance.

You are here: Home Safe food High-risk foods. Trading Standards Institute Advice High-risk foods This leaflet is for all food businesses, including those involved in catering, food production, food preparation, retail premises, restaurants, pubs, cafes, and fast-food shops. Examples of high-risk foods include: cooked meat and fish gravy, stock, sauces and soup shellfish dairy products such as milk, cream and soya milk cooked rice How do bacteria multiply on food?

To multiply, bacteria need: protein moisture warmth neutral ph conditions not too acid or alkaline enough time to multiply For example, bacteria can easily multiply on a raw chicken but we would not describe this as a high-risk food, unless you intended to eat it raw.