High risk foods

High-risk foods are those generally intended to be consumed without any further cooking, which would destroy harmful food poisoning bacteria.

High-risk foods include cooked meat and poultry, cooked meat products, egg products and dairy foods. These foods should always be kept separate from raw food. It's therefore important to store raw meats, poultry, fish and vegetables in separate cool boxes.

Use separate coloured chopping boards for raw foods, cooked foods and vegetables. If this is not possible then make sure that the boards and equipment that are used are washed in very hot soapy water between each use. The use of anti-bacterial sprays on work surfaces is another good way of eliminating bacteria. 

Remember, food that is contaminated by food poisoning bacteria usually looks, tastes and smells completely normal. Food poisoning bacteria can't be detected without laboratory examination. These bacteria are found everywhere, including on and in humans and animals, on food, in water, soil and air. Some bacteria are harmful. It's these that give rise to food poisoning.