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Stocks, or broths, are a high risk food because they provide an optimal medium for bacteria to grow in - there's plenty of water, minimal salts and a fair amount of protein to grow on. Stocks are also risky because they tend to be made in large batches and then used periodically rather than all at once, meaning some of the stock may be sitting around letting bacteria grow for a few weeks before it is heated and cooked through again.

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Q: Why are stocks and sauces high risk foods?
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