High-Risk Populations

Some guests are far more likely to become seriously ill from the same food, which is why some rules are stricter in the places that serve them.

Key points:

High-risk groups include preschool children, the elderly, and people who are ill or immunocompromised.
In facilities that serve these groups, never serve raw or undercooked animal food.
Never use bare-hand contact with ready-to-eat food in these settings.
Keep the same temperature and date-marking discipline, with less tolerance for error.

Managers get these items wrong when they answer from habit instead of from the rule. Read the number, then connect it to the task.

Free practice bank: FoodSafe Prep.