High risk foods are foods that spoil quickly due to bacteria growing more easily on or in them. They often need to be refrigerated (below 5C) then cooked to higher temperatures. Animal products such as meat, fish, eggs and dairy are often at higher risk than plant products. Low risk foods should still be handled properly and washed thoroughly to prevent cross contamination. Preserved foods such as canned, frozen, pickled or died foods tend to be the lowest risk, provided that they are not exposed to oxygen, which will start the oxidisation process and allow harmful microorganisms to grow.
