High-Risk Populations May 10, 2024 by Brian Klein /32 0 votes, 0 avg 0 High-Risk Populations 1 / 32 Which food items must NOT be served to high risk populations? Raw or undercooked meat, poultry, or seafood Raw or undercooked eggs (unpasteurized) Raw sprout seeds and seed sprouts All are correct Wrong! Thats right! 2 / 32 What is your body’s natural defense against illness called? The immune system An allergic reaction Neither Both Wrong! Thats right! 3 / 32 According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs? A dessert menu A children's menu Neither Both Wrong! Thats right! 4 / 32 People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’? HIV (AIDS), organ transplants, and chemotherapy compromise immune systems Something that is compromised has been made weak and more vulnerable Neither Both Wrong! Thats right! ServSafe uses this term to describe a person’s immune system that has become weak due to a medical condition. 5 / 32 Why do older adults have a higher risk for foodborne illness? Their immune system is weaker, making them more vulnerable to illness Their digestive system is slower, giving pathogens more time to produce toxins Neither Both Wrong! Thats right! 6 / 32 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? When symptom-free for 24 hours With a signed medical clearance Neither Both Wrong! Thats right! 7 / 32 What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped? People with certain medical conditions People on certain medications Neither Both Wrong! Thats right! Children aged five and under (preschool children) have a higher risk for foodborne illness because their immune system has NOT yet developed. People with certain medical conditions or taking certain medications may have a compromised immune system that makes them more likely to get a foodborne illness. 8 / 32 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? When the dish will be cooked all the way through When the dish will be served raw or undercooked Neither Both Wrong! Thats right! 9 / 32 Operations that mainly serve a high risk population (hospitals nursing homes and day care centers) should NOT serve the following items? Eggs over easy Raw seed sprouts Oysters on the half-shell Unpasteurized milk or juice Rare hamburgers All are correct Wrong! Thats right! Raw or undercooked seafood meat or eggs (unless pasteurized) 10 / 32 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 Their immune systems are compromised Their immune systems are underdeveloped Neither Both Wrong! Thats right! 11 / 32 When should you use pasteurized shell eggs or egg products? When mainly serving a high-risk population For a dish that needs little or no cooking Neither Both Wrong! Thats right! 12 / 32 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 The FDA advises against offering them on a children's menu They should NOT be offered if you mainly serve a high-risk population Neither Both Wrong! Thats right! 13 / 32 Which guidelines should be followed when pooling eggs? Clean and sanitize containers and utensils between batches Cook or store them at 41°F or lower immediately after mixing Consider using pasteurized eggs for a high-risk population All are correct Wrong! Thats right! 14 / 32 When is it NOT acceptable to hold or display TCS food without temperature control? When your jurisdiction does NOT allow it When serving a high-risk population Neither Both Wrong! Thats right! 15 / 32 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? High-risk populations High-risk groups Neither Both Wrong! Thats right! ServSafe uses both of these terms to categorize people with a higher risk of getting a foodborne illness. 16 / 32 Which group of people has a high risk for foodborne illness? Adults over the age of sixty-five Children under the age of six People with a compromised immune system All are correct Wrong! Thats right! 17 / 32 When do egg products need to be pasteurized if your operation primarily serves a high-risk population? When shell eggs are pooled When a dish is served raw or undercooked Neither Both Wrong! Thats right! 18 / 32 Which food should never be served to a high-risk population? Over-easy eggs Raw oysters on the half-shell Rare hamburgers Unpasteurized milk or juice All are correct Wrong! Thats right! 19 / 32 What food item does the FDA advise against offering on a children’s menu? Foods containing any of the Big Eight Food Allergens Raw or undercooked meat, poultry, seafood, or eggs Neither Both Wrong! Thats right! This is especially true for undercooked ground beef, which may be contaminated with Shiga toxin-producing E. coli. 20 / 32 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 21 / 32 Why is raw or undercooked ground beef never offered on a children’s menu? Children are vulnerable to Shiga toxin-producing E. coli It may be contaminated with Shiga toxin-producing E. coli Neither Both Wrong! Thats right! The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children’s menu. 22 / 32 What should you do if a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude the food handler from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! An excluded food handler can return to the operation and work with or around food when he or she has a written release from a medical practitioner 23 / 32 What should you do if a food handler has a sore throat with a fever? Exclude the food handler if you primarily serve a high-risk population Restrict the food handler if you do NOT serve a high-risk population Neither Both Wrong! Thats right! A food handler excluded for a sore throat and fever may return to work with a written release from for a medical practitioner 24 / 32 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 Exclude them from coming into the operation Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! 25 / 32 Which health conditions can compromise a person’s immune system and put them at higher risk for foodborne illness? Transplant recipients People with HIV or AIDS People on certain medications Cancer and chemotherapy patients All are correct Wrong! Thats right! 26 / 32 What kind of produce should NOT be offered if your operation primarily serves high-risk populations? Raw sprout seeds and seed sprouts Raw sprout seeds Neither Both Wrong! Thats right! 27 / 32 What should you do when a food handler has a sore throat with a fever? Restrict them from working with food and food-contact surfaces Exclude them from the operation if you primarily serve a high-risk population Neither Both Wrong! Thats right! 28 / 32 Which group has members who are of getting a foodborne illness because their immune system has weakened with age? People aged 65 and older People on certain medications Neither Both Wrong! Thats right! 29 / 32 If the food handler has a sore throat with a fever? Exclude the food handler from the operation if you primarily serve a high-risk population Restrict them from working with food and food-contact surfaces Neither Both Wrong! Thats right! A written release from a medical practitioner is required before returning to work 30 / 32 What are some medical conditions that can compromise (weaken) a person’s immune system? Chemotherapy patients Transplant recipients People with HIV or AIDS People on certain medications All are correct Wrong! Thats right! 31 / 32 What situation requires using pasteurized shell eggs for pooling? When serving a high-risk population When preparing an allergen special order Neither Both Wrong! Thats right! 32 / 32 According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked? Eggs Meat Poultry Seafood All are correct Wrong! Thats right! This is especially true with ground beef due to concerns of contamination with the bacteria Shiga toxin-producing E. coli. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
