Name four groups of high-risk foods.

Cooked meat and poultry, dairy products, egg products and seafood are high-risk foods.

Why is cooked rice considered a high-risk food?

Spores of Bacillus cereus survive cooking and germinate if rice is left warm. The bacteria produce a heat-stable toxin that reheating does not destroy.

How should cooked rice be handled to reduce the risk from Bacillus cereus?

Cooked rice should be cooled within an hour and kept in the fridge. Stored rice should be eaten within 24 hours and reheated only once.

Why are raw oysters a food safety risk?

Oysters filter large volumes of water and concentrate viruses and bacteria from sewage contamination. Oysters are often eaten raw, so nothing kills the pathogens.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

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Carbohydrate

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Vitamins

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Minerals

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Water and Other Fluids

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Nutrition Through Life

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Eating Patterns

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Energy and Energy Balance

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Overweight and Obesity

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Cardiovascular Disease

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Cancer

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Type 2 Diabetes

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Alcohol

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Physical Activity

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Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

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Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

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Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Microbiological Contamination

High-risk foods for food poisoning

3 things to know
A2 1

Overview

What makes a food high risk, cooked rice and Bacillus cereus, oysters, raw eggs, unpasteurised dairy, salads and sprouts, the temperature danger zone and bacterial growth calculations.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

What makes a food high risk, which foods are high risk, and why is cooked rice among them?

Key term

What is a high-risk food?

Key term

What characteristics make a food high risk?

Questions from this subtopic

Each one with the model answer underneath.

1
What is a high-risk food?
Model answer
A high-risk food is a ready-to-eat food that supports bacterial growth and is eaten without further cooking. High-risk foods usually need refrigeration.
2
What characteristics make a food high risk?
Model answer
High-risk foods are usually moist, high in protein and low in acid. Moisture and nutrients let bacteria multiply quickly in these foods.
3
Name four groups of high-risk foods.
Model answer
Cooked meat and poultry, dairy products, egg products and seafood are high-risk foods.
4
Why is cooked rice considered a high-risk food?
Model answer
Spores of Bacillus cereus survive cooking and germinate if rice is left warm. The bacteria produce a heat-stable toxin that reheating does not destroy.
5
How should cooked rice be handled to reduce the risk from Bacillus cereus?
Model answer
Cooked rice should be cooled within an hour and kept in the fridge. Stored rice should be eaten within 24 hours and reheated only once.
6
Why are raw oysters a food safety risk?
Model answer
Oysters filter large volumes of water and concentrate viruses and bacteria from sewage contamination. Oysters are often eaten raw, so nothing kills the pathogens.

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