Ready-to-eat, potentially hazardous food that supports the growth of pathogens and so needs tight time and temperature control to stay safe.
They overlap heavily. Potentially hazardous food is the Food Standards Code term for food needing temperature control to keep pathogen growth in check. High-risk food is the everyday label for that same ready-to-eat, growth-supporting food.
Cooked meat, poultry and seafood, cooked rice and pasta, dairy, eggs, small goods, soft cheeses, prepared salads, and foods made from them such as sandwiches, quiches and sushi.
They provide the moisture and nutrients bacteria need and are usually eaten without further cooking, so any contamination or bacterial growth is not removed by a later heating step.
Keep cold high-risk food at or below 5 degrees Celsius and hot food at or above 60 degrees Celsius, limit time in the temperature danger zone, and protect it from contamination through separation, hygiene and cleaning.
Foods that do not readily support bacterial growth, such as dry biscuits, hard confectionery, jams, honey and unopened canned goods, are considered low risk and need less stringent temperature control.