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.