Low-risk and high-risk foods


Alastair McLeod

3m 23s

 

Lesson Details

Although all foods have the potential to become contaminated in different ways, part of minimizing this risk is being able to recognize the circumstance and food types that are lower risk, and which carry a higher risk.

In this lesson, Alastair McLeod will guide you through low- and high-risk foods.

What you’ll learn

  • How to define ‘low-risk’ and ‘high-risk’ foods
  • What makes a food low-risk
  • What makes a food high-risk

This course is aimed at any hospitality worker who comes into contact with food or customers.


Instructor

Alastair McLeod

Owner of Al’FreshCo

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