Low-risk foods
• Preserved foods e.g. jams, marzipan, honey, chocolate filling, marmalade (aw 0.75-0.80)
• Dried acid foods such as fruit
• Flour, cereals, pulses, fruit cake, sweetened condensed milk (aw 0.80-0.87)
• Biscuits, rusks, breadcrust (aw 0.30)
• Fermented products e.g. Salami and mature cheese (aw 0.87- 0.91)
• Canned foods whilst in unopened can
• Dried fruits, toffees and caramels (aw 0.6-0.65)
• Dry pasta, noodles, spices (aw 0.50)
• Ambient stable foods rarely implicated in food poisoning
• Once powders such as gravy or custard are reconstituted they become high-risk
Ready-to-eat raw foods
• Raw foods such as lettuce or fruit may be contaminated with low-dose pathogens such as E. coli O157 and must always be washed before eating (NB cut melons have been implicated in outbreaks
of salmonella). Lettuce, raspberries and apple juice have been implicated in foodborne disease