Foodborne IllnessQuestion 35 of 320
A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
a.Hot vegetable soup held at 140°F
b.Pasteurized orange juice
c.A well-cooked chicken breast at 165°F
d.Raw oysters on the half shell
Explanation
Highly susceptible guests such as immunocompromised patients should not be served raw or undercooked animal foods like raw oysters, because their weakened immune systems cannot fight pathogens such as Vibrio or Norovirus. Fully cooked chicken, pasteurized juice, and properly hot-held soup are safe choices.
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