Illness ReportingQuestion 159 of 319
Which of the following best describes a 'Highly Susceptible Population' (HSP) under the FDA Food Code?
a.Teenagers at a school sports concession stand
b.Office workers at a corporate cafeteria
c.Residents of a nursing home, hospital patients, and preschoolers in a daycare meal program
d.Healthy adults eating in a quick-service restaurant
Explanation
A Highly Susceptible Population (HSP) is a group more likely to suffer serious illness from foodborne pathogens because of age or weakened immunity. Examples include nursing home residents, hospital patients, immunocompromised individuals, preschool-age children in custodial care, and pregnant women in such facilities. HSP settings trigger STRICTER rules — for example, sore throat with fever requires exclusion, not just restriction.
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Related questions on this topic
- According to the CDC, what is the single most common cause of foodborne illness outbreaks in the United States and the pathogen most often linked to sick food workers?
- A food handler diagnosed with Shiga-toxin producing E. coli (STEC), such as O157:H7, may transmit a severe complication if he returns to work too early. Which complication is most associated with STEC?
- A line cook tells the PIC she has a sore throat with a fever of 101°F. The restaurant does NOT serve a highly susceptible population. Under the FDA Food Code, what is the correct action?
- A dishwasher had vomiting and diarrhea overnight. He feels normal in the morning and has not taken any anti-nausea medication. Under the FDA Food Code, when may he return to food-handling duties?
- A server reports yellowing of the skin and eyes (jaundice) that started two days ago. What is the correct exclusion period before she may return to food work?
- Why is Hepatitis A a particularly dangerous foodborne illness for restaurants to manage?
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