Proper Segregation of
high risk and low risk
food
High Risk Food
Common food vehicles in food poisoning, usually protein, ready-to
eat without cooking, stored under refrigeration or above 60°C. Should
not contain pathogens.
Raw food to be cooked
Major source of food poisoning organisms and cross-contamination.
Keep separate from all ready-to-eat foods, surfaces and equipment.
Low Risk Food
• Acid foods pH < 4.0, High sugar/salt/fat, Dry products (low a w)
• Include preserved foods not requiring refrigeration, Ambient
storage.
Ready to eat Raw food
• Ready-to-eat raw foods such as fruit and salad vegetables should be
thoroughly washed before consumption, to minimise the risk from
low-dose pathogens.
The purpose of food storage rules
To prevent contamination of foods.
To prevent growth of bacteria that may already be in foods.
Temperature control is an important part of food storage.
Perishable foods must be kept out of the Food Danger Zone –
(5C to 60C) – as much as possible, because these
temperatures support bacterial growth.
Dry Food & Freezer Storage
Dry food storage pertains to those foods not likely to support
bacterial growth in their normal state. These food include
Dry store items example
•Flour, Sugar and Salt, Cereals, Rice and Other Grains, Dried
Beans and Peas, Ready-Prepared Cereals, Breads and Crackers,
Oils and Shortenings, Canned and bottled foods (unopened)
1.Store dry foods in a cool, dry place, off the floor, away from
the wall, and not under a sewer line.
2.Keep all containers tightly closed to protect from insects,
rodents, and dust. Dry foods can be contaminated, even if they
don’t need refrigeration.
Freezer and Food Storage
1.Keep frozen foods at (-18C) or colder.
2.Keep all frozen foods tightly wrapped or packaged to prevent
freezer burn.
3.Label and date all items.
Refrigerator storage & Temperature
1.Keep all perishable foods below 5 degrees Celsius
2.Do not overcrowd refrigerators. Leave space between items so
that cold air can circulate.
3.Keep refrigerator doors shut except when removing or putting in
foods.
4.Keep shelves and interiors of refrigerators clean.
5.Store raw and cooked items separately if possible.
6.If raw and cooked foods must be kept in the same refrigerator,
keep cooked foods above raw foods. If cooked foods are kept
below raw foods, they can become contaminated by drips and
spills. Then, if they are not to be cooked again before serving,
they can be hazardous.
7.Keep refrigerator foods wrapped or covered and in sanitary
containers.
8.Do not let any unsanitary surface, such as the bottoms of other
containers touch any food.
9.Chill foods as quickly as possible over ice or in a cold water bath
before placing in refrigerator.
10.When holding foods such as protein salads in refrigerated
display table for service, do not heap the food above the level of
the container. The food above this level will not stay cold enough.
