High Risk Food and Food Processes
High Risk Processes
Some food process are higher risk than those covered in Safer Food Better Business, and require more consideration with regards to food safety e.g. sous vide cooking and vacuum packing.
Sous vide cooking involves cooking food in a water bath at lower temperatures for longer periods of time.
Sometimes these time/temperature combinations are outside those recommended by the Food Standards Agency. In order to assist food business operators we have produced information that you can download from this page.
Vacuum packing is now commonplace in food businesses as it prolongs the shelf-life of food, and prevents spillage. The negative side to this process is that some bacteria, such as Clostridium Botulinum, can flourish in these conditions, and additionally there is potential for cross-contamination (i.e. bacteria, such as E. coli, from raw meat coming into contact with ready to eat products). Therefore more consideration is required of the potential dangers particularly in relation to the shelf-life given to vacuum packed food, and a legal requirement to provide seperate vac-packing machines for raw and ready to eat food. Further information is available by downloading the leaflet in the downloads section of this page.
Doner kebabs are a potential source of food poisoning if care is not taken during preparation and cooking. The guidelines to follow to minimise the risks associated with kebabs are outlined in the leaflet in the downloads section of this page.
High Risk Foods
Some foods are high risk due to their association with food poisonings and therefore require more consideration.
- (chicken liver pate/parfait/foie gras) - associated with food poisoning
- (mousse/ice cream/mayonnaise) - associated with food poisoning
- Raw burgers/meat (pink burgers/steak tartare) - associated with food poisoning
It is important that food businesses have the appropriate systems in place to reflect the risk associated with the above foods/processes. If you require any further information please contact the food and safety team.
Last reviewed: 15 - 09 - 2014