6. One of the more recent additions to federal, state and local food codes is guidelines for highly susceptible populations. CDM’s must be aware of these precautions and ensure that they are followed if this group is their primary customer.
a. Chapter 1 of the FDA Food Code defines highly susceptible population as “those persons that are more likely than other people in the general population to experience foodborne illness because they are:
i. Immunocompromised; preschool age children, or older adults; and
ii. Obtaining food at a facility that provides services such as custodial care, health care or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.”
b. These safeguards are found in Chapter 3, Section 801.11. This section includes these requirements: 1) the use of pasteurized juice, eggs and egg products; 2) the list of foods prohibited for service to this group (raw or undercooked meat, poultry, eggs or fish, raw seed sprouts), 3) foods that should not be served to this group, including juice that is not pasteurized, and egg or egg products that are not pasteurized; 3) the prohibition of bare hand contact with ready-to-eat foods by food employees; and 4) rules for when re-service or food is allowed (unopened packages) or not allowed (medical isolation or quarantine).