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metals
plants
bacteria
viruses
chemicals
fish and shellfish
he high-risk foods are:
cooked eggs and egg products (like mayonnaise, with raw or lightly cooked yolk)
meat products or cooked meat
cooked poultry
cooked rice
ready-to-eat seafood
dairy (but not most hard cheeses or full-fat butter)
The main stages and the key control measures are:
Contamination. Controlling personal hygiene and keeping thorough cleaning processes.
Multiplication. Maintaining key temperatures for cooling and storing, while also avoiding the temperature 'danger zone'.
Survival. Ensuring food is cooked correctly to the right temperatures and that these temperatures are regularly tested and documented.
Pre-clean
Main clean
Rinse
Disinfect
Final rinse
Dry
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