Some products in your kitchen pose a greater risk for food poisoning than others. By properly identifying and documenting these risk products, you can take targeted measures and know where you need to be extra careful. This helps you ensure food safety and prevent problems.
Why identify risk products?
Not all ingredients are equally dangerous. An onion that's been sitting a day too long is annoying, but chicken stored at the wrong temperature can make your guests sick. By knowing which products need extra attention, you can use your time and energy efficiently.
⚠️ Heads up:
One improperly stored risk product can make multiple guests sick and put your business at risk. Identification is the first step toward safe storage.
Products with the highest risk
These product groups require the most attention in your kitchen:
- Raw chicken and poultry: High risk of salmonella and campylobacter
- Ground meat and beef tartare: Large surface area, spoils quickly
- Raw fish and seafood: Especially in sushi and carpaccio
- Eggs and egg products: Homemade mayonnaise, tiramisu
- Raw dairy products: Fresh cheeses, unpasteurized products
- Ready-made salads: Difficult to clean, spoil quickly
💡 Example risk classification:
A bistro with a mixed menu:
- High risk: Chicken satay, steak tartare, marinated shrimp
- Medium risk: Beef, pork tenderloin, fresh pasta
- Low risk: Vegetables, rice, bread, canned goods
How do you assess the risk?
For each product, you can estimate the risk based on these factors:
- Temperature: Does it need to be stored cold?
- Shelf life: How quickly does it spoil?
- Preparation: Is it served raw?
- Origin: Animal or plant-based?
- Processing: Many steps or directly from supplier?
Document in a system
Create a profile for each risk product with:
- Risk level (high/medium/low)
- Storage temperature (for example: max 4°C)
- Maximum shelf life after opening
- Special measures (separate storage, prevent cross-contamination)
- Check frequency (daily, twice daily)
💡 Example product profile:
Product: Fresh chicken (fillet)
- Risk: High
- Storage: Max 2°C, bottom shelf of fridge
- Shelf life: Max 2 days after delivery
- Measure: Separate cutting board, wash hands after contact
- Check: Temperature 2x daily, visual inspection daily
Digital registration
An app like KitchenNmbrs can help you document your risk products digitally. You can indicate the risk level for each ingredient and what measures are needed. This makes it easier to train new staff and ensures everyone follows the same approach.
⚠️ Heads up:
Documenting risk products is your responsibility. An app helps with organization, but you need to fill in the correct information and follow up yourself.
Training your team
Make sure everyone in your kitchen knows which products are risky. Create a clear list and post it in the kitchen. Regularly discuss why certain products need extra attention and how your team should handle them.
How do you identify risk products? (step by step)
Inventory all ingredients
Make a list of all products you use in your kitchen. Divide them into categories: meat, fish, dairy, vegetables, canned goods. This gives you a complete overview of what you manage.
Assess the risk for each product
Give each product a risk label: high (raw meat, fish), medium (cooked products, dairy) or low (canned goods, dry products). Pay special attention to products that are eaten raw or spoil quickly.
Set measures for each risk level
For high-risk products: daily checks, separate storage, special hygiene. For medium risk: regular checks, standard storage. For low risk: basic checks according to schedule.
Document everything in a system
Note for each risk product: storage temperature, shelf life, check frequency and special measures. Use an app or Excel file that your team can consult.
Train your team and evaluate regularly
Make sure everyone knows which products are risky and why. Evaluate monthly whether your classification still applies and adjust for new products or suppliers.
✨ Pro tip
Start with your 10 most-used ingredients. Once you've documented those well and your team is familiar with them, you can add the rest step by step.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I consider all products as risky?
No, focus on products that are eaten raw, spoil quickly, or are of animal origin. Canned goods and dry products need much less attention than fresh chicken or raw fish.
How often should I adjust my risk classification?
Check your classification with new suppliers, seasonal products, or menu changes. A full evaluation every 6 months is usually sufficient, unless you have many changes.
What if a supplier changes their packaging or process?
Always ask about changes in storage conditions or shelf life. A product that previously came frozen and is now delivered fresh has different risks and requires different measures.
Should I also consider spices and seasonings as risk products?
Dried spices are usually low risk, but fresh herbs like parsley or basil can contain bacteria. Treat fresh herbs as medium-risk products.
How do I document this for seasonal staff?
Create a simple card with photos and risk levels. Post it near the fridge and storage. Provide a brief briefing where you discuss the most important risk products.
What if I'm unsure about the risk level of a product?
When in doubt: treat it as higher risk. It's better to be cautious than to risk food poisoning. Ask your supplier for advice on storage conditions.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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