Care Certificate

250 videos, 11 hours and 6 minutes

Course Content

High risk groups of people for food safety

Video 71 of 250
4 min 8 sec
English
English
Want to watch this video? Sign up for the course or enter your email below to watch one free video.

Unlock This Video Now for FREE

This video is normally available to paying customers.
You may unlock this video for FREE. Enter your email address for instant access AND to receive ongoing updates and special discounts related to this topic.

Food Preparation for High-Risk Groups

Risk Groups for Foodborne Illness

Several groups are at a higher risk of foodborne illness:

  • Pregnant Women: Changes during pregnancy weaken the immune system, making them more susceptible to foodborne illness. Infections can have severe consequences for both the mother and the unborn baby.
  • Young Children: Developing immune systems increase the risk of foodborne illness.
  • Older Adults: Aging weakens the immune system and other organs, making older adults more vulnerable to infections.
  • Immunocompromised Individuals: Certain illnesses and medical treatments weaken the immune system, increasing susceptibility to infections.

Effects of Foodborne Illness in High-Risk Groups

Foodborne illness can have severe consequences, especially for individuals in high-risk groups:

  • Pregnant women: Increased risk of miscarriage, premature delivery, stillbirth, or newborn sickness.
  • Young children: Vulnerability due to developing immune systems.
  • Older adults: Weakened immune systems and organs increase susceptibility to infections.
  • Immunocompromised individuals: Greater susceptibility to various infections due to weakened immune systems.

Foods to Avoid or Handle with Care

High-risk groups should avoid certain foods or handle them with caution:

  • Raw or Undercooked Meat, Poultry, and Eggs: Potential sources of harmful bacteria.
  • Raw Seafood and Shellfish: Risk of bacterial contamination.
  • Unpasteurized Dairy Products: May contain harmful bacteria.
  • Soft Cheeses Made from Unpasteurized Milk: Potential for bacterial contamination.
  • Raw Vegetables and Fresh Salads: Risk of bacterial contamination if unwashed.
  • Processed Meats and Deli Products: Ensure thorough cooking or reheating to kill bacteria.
  • Unpasteurized Pâtés or Meat Spreads: Risk of bacterial contamination.