What should workers know about serving food to the people in why yopi category ? ?

Highly-Susceptible Populations or YOPI - Younger than 5, Older than 65, Pregnant women, and Immune-compromised people are more suseptable to food borne illnesses. The foods that are more likely than others to cause these illnesses are Undercooked meats, Raw oysters, Undercooked eggs, Sprouts, and Unpasteurized milk or juices. If you work at a hospital, a child care center, a preschool, or an adult care home, you will be working with people in a Highly Susceptible Population. These kinds of facilities must follow additional food safety precautions; your Person in Charge or your local health department can advise you on the full extent of the required guidelines at your facility.