High-Risk Customer Groups

This video covers high-risk customer groups, which are groups of people who are at greater risk of food poisoning.

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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