High-Risk Foods
Ready-to-eat foods that support the growth of bacteria and will not be cooked again before consumption.
Examples include cooked meats, dairy products, cooked rice, and seafood. These foods require the strictest temperature controls and shelf-life monitoring. Mishandling high-risk food is the leading cause of food poisoning outbreaks in hospitality.
Frequently Asked Questions
The industry standard (and FSAI recommendation) is "Day of Opening/Production + 2 Days." This is often called the "3-Day Rule." For example, if you cook a ham on Monday, you use it Monday, Tuesday, and Wednesday, then discard it. Extending shelf-life beyond this requires scientific validation (shelf-life testing) to prove it is safe from Listeria growth.
High-Risk foods are "Ready-to-Eat" foods that support the growth of bacteria and will not be cooked again before consumption. Examples include cooked meats (ham/chicken), dairy products, cooked rice, seafood, and prepared salads (coleslaw/potato salad). These foods require strict temperature control (below 5°C) and strict separation from raw foods to prevent cross-contamination.