The following video is an excerpt from the AIFS Food Safety Supervisor course. It examines high-risk customer groups (also called 'vulnerable populations').
High-risk groups are groups of people who are particularly susceptible to food poisoning. They are more likely to contract food poisoning, suffer with more serious symptoms or complications — or to die as a result of the infection.
High-risk groups include:
- pregnant women
- young children
- the elderly
- people with weakened immune systems
When preparing food for vulnerable persons, it's extremely important to follow food safety best practices to prevent food contamination and food-borne illness.
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