Low-risk Foods

Low Risk Foods

Low risk foods do not support the growth of harmful bacteria and are therefore unlikely to cause food poisoning as it does not provide optimum medium for bacterial growth. Usually, they have 'Best before date' rather than a 'Use by date' and not required to be stored in refrigerator. Low risk foods often have a high sugar, salt content or acidic content. Foods that are dried or contain a minimal amount of moisture are also considered low risk.

Some examples are:

• Smoked and salted foodstuffs
• Dried Rice and Dried Pasta
• Jams and Preserves
• Pickled vegetables in vinegar
• Bread
• Acidic Fruits