Which population is considered highly susceptible food workers? Highly susceptible populations have a high risk of contracting foodborne illness. These populations include
young children, the elderly, pregnant women
, and individuals with illnesses that have weakened their immune systems.
Who would be considered a highly susceptible population food handlers?
Because highly susceptible populations include
persons who are immunocompromised
, the very young and the elderly, establishments serving these populations must meet more stringent food safety requirements.
Which group qualifies as a highly susceptible population?
“Highly susceptible population” means persons who are more likely than other persons in the general population to experience foodborne illness because those persons: 1. Are immunocompromised,
preschool-age children or older adults
; and 2.
What is a highly susceptible population is?
Definition. A highly susceptible population means.
persons who are more likely than others in
.
the general population to experience
.
Which of the following populations is highly susceptible to foodborne illness?
Older adults, pregnant woman and young children
are among the most vulnerable to foodborne illnesses. People with compromised immune systems are also at risk. If you’ve ever become sick after eating a food contaminated with disease-causing bacteria, it’s not an experience you want to repeat.
What is the best way to destroy harmful germs that may be present in meat?
Cooking the food to the proper temperature
is the best way to destroy harmful germs that may be present in foods. Most types of germs are killed through cooking.
Who Must employees with jaundice be reported to?
Report the symptoms to
their manager or employee health department
immediately and seek medical attention. The employee should not return to work until after receiving clearance from a health practitioner. If the employee is jaundiced for more than 7 days, clearance from the local health department is required.
What foods are safe to serve highly susceptible population?
A food establishment that serves a highly susceptible population must provide
pasteurized fruit and vegetable juices and purees and pasteurized eggs
(shell, liquid, frozen, dry eggs, or egg products). Raw or undercooked animal food cannot be served or offered for sale in RTE form, as well as raw seed sprouts.
Are poached eggs safe to serve to a highly susceptible population?
If you serve a highly susceptible population, you
may never serve raw or undercooked
animal food. Examples include: Rare or medium-rare hamburgers and mechanically tenderized steaks, or medium or medium-rare duck. Soft-cooked eggs (soft boiled, poached, sunny side up, over-easy)
Are alfalfa sprouts safe to serve to a highly susceptible population?
Sprouts grown in the home also present a risk if eaten raw. … If pathogenic bacteria are present in or on seed, they can grow to high levels during sprouting even under clean conditions. •
Sprouts should not be a menu item in food establishments serving highly susceptible populations
.
Are nursing home staff considered highly susceptible?
A population is
highly susceptible to foodborne illness
if it is: o Immunocompromised o Preschool-age children o Older adults o Individuals who receive services at custodial care, health care, assisted living, child/adult day care center, kidney dialysis center, hospital, nursing home, or nutritional or senior center.
What must you do with food left in the danger zone for 4 hours?
Hold cold foods at 41 degrees Fahrenheit or less
and check the temperature every four hours. If the temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.
What should food workers use to prevent cross?
To prevent cross-contamination,
keep raw and ready-to-eat foods separate throughout storage and preparation
. Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat.
What are the 4 Cs in food safety?
To stay safe while cooking dinner, refer to the four C’s of food safety:
clean, contain, cook and chill
.
Who is least susceptible to foodborne illnesses?
Young, healthy adults
are the least susceptible to foodborne illness. This doesn’t mean this group can’t get sick. Instead, they may end up with very mild symptoms (like an ominously rumbly tummy) or recover quickly from an acute illness. They’re the least likely to end up hospitalized or dead due to foodborne illness.
What are the six conditions needed for bacteria to grow?
FATTOM is an acronym used to describe the conditions necessary for bacterial growth:
Food, acidity, time, temperature, oxygen, and moisture
. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
