Care Certificate

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High risk groups of people for food safety

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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.