Identify the Potentially Hazardous Food

Identify the Potentially Hazardous Food

AJAR Hospitality

Identify the Potentially Hazardous Food – Hello Ajarian! Potentially hazardous food is food that must be stored under special temperature condition to prevent the growth of food poisoning bacteria or to prevent the formation of toxins in the food.

The list of potentially hazardous food (also known as ‘high risk’ food and/or ‘potentially dangerous’ food) is really without end, but focuses on high protein foods.

Pay special attention to the following potentially hazardous foods and make sure they are stored correctly at the right temperature (that is, out of the Temperature Danger Zone):

  1. Milk and milk products, soft cheeses – butter, yogurt, custards, cream cakes, cheese, baked custard tarts and dips
  2. Egg products – quiche, fresh pasta, duck and game bird eggs
  3. Meat and poultry – all cuts both cooked and uncooked
  4. Small goods products – ham, pressed chicken, but note that salami is not a high-risk food
  5. Processed meat products including chicken – pate, sausages, coagulated blood, rissoles, meatballs
  6. Fish, shellfish, fish products, fish soups and fish stocks – caviar, fish balls, patties, salads, sauces and stews
  7. Other food dishes – pizza, prepared meals, sandwiches, salads and cooked rice.

If you are ever in any doubt about whether or not a food you are dealing with is a high-risk food, ask an Environmental Health Officer at your local Council, or call your Department of Health.

Read also: The Varieties of White Flesh Fish

Nurturing You to Grow®

Written by: Alan Hickman, Nick Hyland

Subject Matter: Manage workplace operations

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