What are high risked foods?

"High-risk foods" refer to foods that are more likely to cause foodborne illness if not handled properly. Here's a breakdown:

What makes a food high risk?

* Perishable: These foods spoil quickly due to bacteria growth. Examples include:

* Meat and poultry: Raw or undercooked

* Seafood: Fresh or frozen

* Eggs: Raw or undercooked

* Dairy products: Unpasteurized milk, soft cheeses

* Fruits and vegetables: Cut or bruised

* Cooked rice, beans, pasta: Left at room temperature

* Sprouts: High in moisture, creating favorable conditions for bacteria

* Favorable environment for bacteria growth: These foods have ideal conditions for bacteria to multiply:

* Moisture: Many bacteria thrive in moist environments.

* Temperature: The "danger zone" between 40°F and 140°F (4°C and 60°C) is where bacteria multiply rapidly.

* Nutrients: Foods rich in protein and carbohydrates provide fuel for bacteria.

Why are high-risk foods a concern?

* Foodborne illness: Consuming contaminated high-risk foods can lead to various illnesses caused by bacteria, viruses, parasites, and toxins. Symptoms can range from mild (diarrhea, nausea, vomiting) to severe (hospitalization, death).

Tips for handling high-risk foods safely:

* Refrigerate promptly: Store perishable foods at 40°F (4°C) or below.

* Cook to the proper temperature: Use a meat thermometer to ensure food is cooked to the safe internal temperature.

* Wash hands frequently: Wash hands with soap and water before and after handling food.

* Clean surfaces and utensils: Sanitize all surfaces and utensils that come into contact with food.

* Separate raw and cooked foods: Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked foods.

* Don't leave food out at room temperature for more than two hours: This includes cooked foods that are being kept warm.

Remember: While it's essential to be mindful of high-risk foods, it's also important to note that food safety practices apply to all foods. Following proper hygiene and handling techniques will significantly reduce the risk of foodborne illness.