A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
a.Hot soup held at 140°F on the line
b.A cup of juice that was pasteurized
c.A well-cooked chicken breast at 165°F
d.Raw oysters on the half shell
Explanation
Highly susceptible guests such as immunocompromised patients must not be served raw or undercooked animal food, and raw oysters are the classic example, because a weakened immune system cannot fight Vibrio or Norovirus. The other three are already controlled: soup hot-held at 140°F is above the 135°F minimum, the juice is pasteurized, and the chicken has reached 165°F.
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