High-Risk Foods for Food Poisoning

This video discusses the characteristics of high-risk and low-risk foods.

High-risk foods are those which have ideal conditions for bacterial growth, such as:

  • moisture
  • neutral acidity
  • high protein or starch

These foods are most likely to harbour dangerous levels of bacteria that can cause food poisoning. 

This video is an excerpt from the AIFS Food Safety Supervisor course. It examines the characteristics of high-risk foods (also referred to as 'potentially hazardous foods') and low-risk foods. 

Low-risk foods are foods which are less likely to cause food poisoning. 

or sign up to access

Log in to read more.

To access this resource, become a AIFS Member today.

Already a member? Log in to continue reading.