Food safety advice – high risk foods and processes

If the right health and safety practices are not followed, many different food types and food preparation processes can pose a danger to public health. However, there are some foods and processes that can be more dangerous than others.

For example:

  • Water bath cooking – also known as sous vide cooking, this involves cooking food in a low temperature water bath for a longer period of time. This can cause problems when the time and temperature combinations are outside those advised by the Food Standards Agency (FSA).
  • Vacuum packed products – this is commonplace method uses to store and transport food, but unfortunately, the bacteria Clostridium Botulinum can flourish in vacuum pack conditions. It is also important to use separate vac packing machines for raw and for ready to eat foods.
  • Shellfish, raw poultry, eggs – all of these foods, most of which are high in protein, can support the multiplication of harmful bacteria in certain conditions. To prevent this, strict temperature control and protection from cross contamination must be practised by food businesses.

If you run a food business, it is essential that you and your staff members undergo a course of food hygiene training, so that you learn how to safely prepare all types of food using a variety of different methods.