What is the meaning of high risk food?

High risk food refers to any food or beverage that is particularly prone to supporting the rapid growth and/or survival of harmful microorganisms under normal room temperatures (5 - 63°C or 41 - 145°F). High-risk foods are most commonly associated with foodborne illness outbreaks, as they are more likely to cause food poisoning if not properly handled, prepared, or stored.

Some examples of high-risk foods include:

* Meat and poultry products (especially ground meat and poultry)

* Seafood (especially raw or undercooked seafood)

* Eggs (especially raw or undercooked eggs)

* Dairy products (especially unpasteurized milk and soft cheeses)

* Sprouted seeds

* Fresh-cut fruits and vegetables

* Cooked rice and pasta

These foods are considered high-risk because they contain high levels of protein and moisture, which create ideal conditions for bacterial growth. They are also often handled or prepared in ways that can introduce or spread harmful microorganisms.

To prevent foodborne illness, it is important to follow safe food handling practices, such as washing your hands frequently, cooking foods to the proper internal temperature, and refrigerating or freezing perishable foods promptly.