Highly Susceptible Populations
Although anyone can get sick from food handled unsafely,
certain people usually get sick more often or have
more serious illnesses. These people are called the
Highly Susceptible Population.
They are:
Younger than 4 years old
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Older than 65 years old
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Immune-compromised (due to cancer,
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AIDS, diabetes, certain medications or other
conditions)
In order to remember the people in the group, the
group is sometimes call by the name YOPI (yo-pee).
Facilities like hospitals, child-care centers, preschools, nursing homes and adult care homes that provide food and services to a Highly Susceptible Population have additional food safety requirements such as using only pasteurized eggs in many of these facilities. Several of these requirements are highlighted throughout this manual.
HAZARD ANALYSIS CRITICAL CONTROL POINTS
A food protection system that attempts to prevent a breakdown in food safety as food flows
through a facility. The heart of the system is Critical Control Points. A CCP a point at which a hazard must be prevented, eliminated, or reduced to acceptable levels. At many points throughout this study guide you will see many instances of Critical Control Points. Every time an opportunity to make a positive or negative impact on the safety of the food is a Critical Control Point.
