Raw vegetables and fruits 40-45F (4-7C)
Eggs 38-40F (3-4C)
Milk and Cream 36-40F (2-4C)
Poultry and meat 32-36F (0-2C)
Fish and seafood 30-34F (-1-1C)
Keep food out of the "Danger Zone" of 41-135F (5-57C) as much as possible.
High risk foods should always be stored properly covered, on the bottom shelf in the refrigerator within two hours of cooking to avoid cross contamination. If you want to save it for longer than a few days, it's a good idea to freeze the food.
Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.
Milk
The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C
Fat foods
Tastiness.
high-interest/my-simplest/i-been-risked
Foods high in fat or greasy foods are the foods you want to avoid the most. They contain high amounts of cholesterol normally and should be avoided at all cost.
Foods high in acid, such as citrus fruits, tomatoes, and spicy foods, should be avoided by individuals with acid reflux as they can worsen symptoms.
You should avoid organ meats, egg yolks, and butter if you have high cholesterol. Any high-fat foods are also ones that should no longer be included in your diet.
You should avoid high calorie foods because they will make you gain weight. You should avoid acidic foods because they will give you indigestion.
You should definetly avoid foods high in fat(of course) but also high in carbohydrates. They give you a bubble butt.