High-Risk Populations

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High-Risk Populations

1 / 32

Which guidelines should be followed when pooling eggs?

2 / 32

Which food items must NOT be served to high risk populations?

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Why do older adults have a higher risk for foodborne illness?

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Which group has members who are of getting a foodborne illness because their immune system has weakened with age?

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When is it NOT acceptable to hold or display TCS food without temperature control?

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These people have a higher risk of getting a foodborne illness:

• People aged 65 and older
• Children aged five and under
• People with a weakened immune system

What term does ServSafe use to categorize these people?

7 / 32

What food item does the FDA advise against offering on a children’s menu?

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What should you do if a food handler has any of these issues?

• Vomiting or diarrhea
• Diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Diagnosed with Salmonella Typhi
• Sore throat with fever, and serve a high-risk population

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According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

10 / 32

Which group of people has a high risk for foodborne illness?

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Which food should never be served to a high-risk population?

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What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

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If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

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Operations that mainly serve a high risk population (hospitals nursing homes and day care centers) should NOT serve the following items?

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When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

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People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’?

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What kind of produce should NOT be offered if your operation primarily serves high-risk populations?

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According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked?

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What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped?

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Why do people with these medical conditions have a higher risk for foodborne illness?

• Cancer or chemotherapy patients
• People infected with HIV or have AIDS
• People who have had an organ transplant

21 / 32

What should you do if a food handler has a sore throat with a fever?

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If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

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What situation requires using pasteurized shell eggs for pooling?

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If the food handler has a sore throat with a fever?

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What should you do if a food handler has a sore throat with a fever?

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Which health conditions can compromise a person’s immune system and put them at higher risk for foodborne illness?

27 / 32

Why is raw or undercooked ground beef never offered on a children’s menu?

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What are some medical conditions that can compromise (weaken) a person’s immune system?

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When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home?

30 / 32

What is your body’s natural defense against illness called?

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What should you do when a food handler has a sore throat with a fever?

32 / 32

When should you use pasteurized shell eggs or egg products?