What type of population should NEVER be served raw or undercooked items?

Serving raw or undercooked items is particularly risky for high-risk populations, which include individuals who may have compromised immune systems, such as the elderly, young children, pregnant women, and those with underlying health issues. These groups are more susceptible to foodborne illnesses because their immune systems are not as effective at fighting off pathogens that can be present in raw or undercooked foods.

In contrast, a general population may have a lower risk due to healthier immune systems, while a low-risk population typically consists of individuals who are generally healthy and less likely to experience severe consequences from foodborne illnesses. Seniors, while also considered a high-risk group, do not encompass all high-risk individuals. Therefore, it is crucial to avoid serving raw or undercooked items specifically to high-risk populations to ensure their safety and health.