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High Risk Population/Keeping Food Safe
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High-Risk Populations
High-Risk Populations include groups of people who have a higher risk of contracting a foodborne illness, such as:
Elderly people
Elderly people
Preschool-age children
Preschool-age children
People with Compromised Immune System
People with Compromised Immune System
Keeping Food Safe
Purchase food from approved, trustworthy suppliers
Monitor time and temperature
Avoid cross-contamination
Maintain good personal hygiene
Clean and sanitize appropriately
Become a Certified Food Handler
Managers and employees should complete food safety training courses, such as SafeStaff and ServSafe certification programs to be better equipped to keep food safe.
Train & Monitor Employees
After initial food safety training, employees should be monitored by the manager to ensure they are following procedures and retrained if mistakes are happening.
Government Agencies
The Food and Drug Administration (FDA)
Creates the Model Food Code, inspects all food products besides meat, poultry, and eggs, and regulates food crossing state lines
U.S. Department of Agriculture (USDA)
Inspects meat, poultry, and eggs
Centers for Disease Control and Prevention(CDC)
Investigates and determines the sources of foodborne illnesses in an effort to prevent them and limit outbreaks
State and local regulatory authorities
Determine local regulations using the FDA Food Code as a guide and inspect food service operations
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