Table of Contents

High-Risk Foods in Australia: Guide to Safe Handling and Storage

Key Takeaways

High-risk foods are moist, protein-rich, low in acidity, and require strict temperature control.
Examples include dairy products, cooked meats, seafood, rice, pasta, eggs, and prepared salads.
The “danger zone” for food safety is between 5°C and 60°C.
Mishandling can cause foodborne illnesses such as Salmonella, Listeria, and E. coli.
Vulnerable groups, including pregnant women, the elderly, and young children, face higher risks.
Correct food safety training is essential for hospitality, retail, childcare, and healthcare roles.
The FSANZ Food Standards Code regulates the storage, handling, and preparation of high-risk foods.
Safe practices: refrigeration below 5°C, cooking above 75°C, and reheating above 60°C.
Prevent cross-contamination by separating raw and cooked foods, and using clean utensils.
A Food Safety Certificate or Supervisor training may be required in Australian workplaces.

Introduction

In Australia, thousands of foodborne illness cases are reported each year, many caused by the improper handling of high-risk foods. Whether you are preparing meals at home, working in hospitality, or starting a career in healthcare or retail, understanding which foods are considered high risk is essential to keeping yourself and others safe.

This guide explains what high-risk foods are, how to recognise them, and how to store and prepare them safely. You will also learn about food safety laws in Australia, and how training such as a Food Safety Certificate can help you meet your responsibilities in both domestic and workplace settings.

What Are High-Risk Foods?

Definition and Characteristics

High-risk foods, also called potentially hazardous foods, are items that support the rapid growth of bacteria if not stored or handled correctly. They typically share these characteristics:

High moisture content
Low acidity
High protein content
Require temperature control to prevent spoilage

These traits make high-risk foods perishable and vulnerable to time and temperature abuse.

Legal Definitions in Australia

According to Standard 3.2.2 of the FSANZ Food Standards Code, high-risk foods are those that require temperature control to limit the growth of pathogenic microorganisms or toxin formation.

Examples include:

Cooked meats
Dairy products
Seafood
Cooked rice and pasta
Egg-based dishes

Common Examples of High-Risk Foods

Dairy Products

Includes milk, cream, custard, and soft cheeses such as brie and camembert.

Risk: Susceptible to contamination by Listeria monocytogenes, particularly dangerous for pregnant women and elderly people.

Cooked Rice and Pasta

Improper cooling or reheating encourages Bacillus cereus to multiply.

Risk: Produces toxins that reheating does not always destroy.

Raw and Cooked Meats

Includes poultry, minced meat, sausages, and offal.

Risk: Can harbour Salmonella, E. coli, or Campylobacter. Safe cooking temperatures are vital.

Eggs and Egg Products

Covers raw or undercooked eggs, mayonnaise, and aioli.

Risk: Commonly contaminated with Salmonella, especially cracked or dirty eggs.

Seafood

Includes raw and cooked items such as sushi, oysters, prawns, and fish.

Risk: Spoils quickly and supports bacterial growth if not chilled below 5°C.

Prepared Salads

Includes leafy greens, coleslaw, pasta salad, and pre-cut fruit.

Risk: Easily contaminated during processing or through cross-contamination.

Which of the Following Are All High-Risk Foods?

A Guide for Learners, Workers, and Food Safety Assessments

Sample Question Sets

Question 1: Which of the following are all high-risk foods?
A. Milk, raw chicken, coleslaw
B. Bread, dried pasta, apples
C. Canned beans, crackers, chocolate

Answer: A. Milk, raw chicken, coleslaw
Why? Each is moist, low in acidity, and perishable — ideal conditions for bacterial growth.

Question 2: Identify all high-risk foods:
☐ Cooked rice
☐ Hard cheese
☐ Sushi
☐ Raw mince

Correct Answers: Cooked rice, Sushi, Raw mince
Explanation: These require strict temperature control and are linked to foodborne illness when mishandled.

Distinguishing High vs Low Risk Foods

High-Risk Foods	Low-Risk Foods
Raw or cooked meat	Bread
Cooked rice and pasta	Uncut fruit & veg
Dairy (e.g. cream)	Dried beans
Seafood	Tinned (sealed) foods
Egg-based sauces	Crackers, biscuits

Why Are These Foods High Risk?

Conditions for Bacterial Growth

Bacteria such as Salmonella, Listeria, and E. coli thrive in:

Temperature: 5°C–60°C (the “danger zone”)
Time: Can double every 20 minutes
Moisture: Wet foods accelerate bacterial growth
Low acidity: Neutral pH promotes contamination
Oxygen: Some bacteria grow in oxygen-free environments (e.g. vacuum-sealed packs)

Common Foodborne Pathogens in Australia

Salmonella – Raw poultry and eggs
Listeria – Dairy and deli meats
Campylobacter – Raw chicken
E. coli – Undercooked minced meat
Bacillus cereus – Rice and pasta

Safe Handling Practices for High-Risk Foods

Temperature Control

Cold storage: Below 5°C
Hot holding: Above 60°C
Freezing: -18°C or lower
Do not leave foods out for more than 2 hours

Cross-Contamination Prevention

Store raw and cooked foods separately
Use colour-coded chopping boards
Wash hands thoroughly with soap and water
Clean utensils between uses

Cooking and Reheating Guidelines

Cook poultry and minced meat to at least 75°C internally
Reheat food to at least 60°C, ideally 75°C
Use a food thermometer to check temperatures

For detailed guidelines, visit Food Standards Australia New Zealand (FSANZ).

Food Safety Responsibilities in the Workplace

Food Handler Training

All food handlers must understand safe food practices. In industries such as hospitality, childcare, and aged care, a Food Safety Supervisor Certificate may be required.