Hazardous Foods

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HAZARDOUS FOODS

Note: Hazardous foods are generally those foods that are:

· Moist

· Protein or carbohydrates

· Neutral or slightly acidic

· Low in salt or sugar

Examples:
Milk or milk products	Shell fish
Shell eggs	Edible crustacea (shrimp, lobster, crab)
Beef	Mixed salads
Hamburger (ground beef)	Soy protein foods
Pork	Tofu
Lamb	Cooked rice, beans and potatoes
Poultry	Cream pastries
Fish	Gravy

Food Often Associated with food-borne illness
(1 - highest risk, 10 - lowest risk)

1. Poultry	6. Rice Dishes
2. Beef and Veal	7. Dairy Products
3. Pork and Ham	8. Cream Pastries
4. Fish and Seafood (shellfish)	9. Ice Cream, Non-Cream Pastries, Canned Foods
5. Mixed Salads (e.g. eggs, potatoes, tuna, etc.)	10. Dried Foods (e.g. cereal products)

Health & Environment Facts

EXAMPLES OF NON-HAZARDOUS FOODS

Note: All food shall be protected from contamination and adulteration (Ontario Regulation 562 (Food Premise Regulation), Section 26)

Bread	Pasteurized Juices (fruit or vegetable)
Brownies	Maple Syrup
Buns	Matrimonial cake
Butter tarts	Muffins
Cakes	Noodles (flour and water)
Cereal products	Peanut brittle
Cinnamon buns	Pickles with pH of 4.6 or lower (vinegar-based)
Cold drinks in or from the original container	Popcorn
Cookies	Preserves (fruit soaked with sugar)
Dried Fruit	Pumpkin seeds
Dry Rice	Relish with pH of 4.6 or lower (vinegar-based)
Flaked Pastry with fruit filling	Rice crispie cake
Fruit	Roasted nuts
Fruit Rollups	Spices
Fruit-filled pies	Sunflower seeds
Fruit-filled tarts	Syrup
Fudge	Toffee
Grains	Washed Fruits and Vegetables
Hard candy	Wine vinegar
Honey
Hot cross buns
Hot coffee or tea
Jam jelly