What are potentially hazardous and high risk foods?
Potentially hazardous foods are those foods which must be stored under temperature controlled conditions in order to minimise the growth of harmful pathogens such as bacteria and moulds. High risk foods are foods which can easily make vulnerable persons sick if not handled correctly. Those organisations providing meals to vulnerable persons who fall under Standard 3.3.1: Food Safety Programs for Food Service to Vulnerable Persons, must implement a Food Safety Program if they handle potentially hazardous foods.
