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The definition of highly susceptible populations (hsp) to foodborne illnesses and provides guidelines for managers and employees to prevent exposure to viruses and harmful pathogens in such settings. Hsp includes immunocompromised individuals, preschool-age children, older adults, and those receiving services at various care facilities. Protocols for exclusion and restriction, employee training, handwashing, and personal hygiene to maintain a safe food environment.
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What are highly susceptible populations (HSP)?
What should managers serving a HSP do to help prevent exposure to viruses and harmful pathogens?
What can employees do to help prevent the spread of disease in HSPs?
When should an employee be denied employment serving an HSP?