Foods are deemed high-risk if they promote the growth of hazardous germs and will not be cooked or treated further to eradicate it. These foods are typically kept chilled.
What Are Some High-Risk Foods?
Meat and poultry cooked.
Pâtés and stews made from meat.
Pies and pasties are ready-made.
Soup, gravy, stock, and sauces
Shellfish, especially oysters, prawns, and crabs.
Mayonnaise made from raw eggs.
Products derived from milk.
rice cooked
It's a frequent misperception that raw chicken is a dangerous food. Raw chicken can cause disease if it is not cooked to the right temperature or consumed before it has thawed sufficiently.
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