This video describes traits of the main groups that have an increased risk of contracting food poisoning.
The video above is an extract from the AIFS Food Safety Supervisor course, please visit the course page for more information.
Some customer groups are particularly susceptible to food poisoning, and the dangers it presents. When preparing food for any of the following groups, take extra special care to avoid contamination:
- The elderly
- Children under 5 years of age
- Sick people
- Immune compromised people
- Pregnant women
- Unborn children