Which operation would be Category 1 under the specified criteria?

• A. Raw chicken parts/not ready to eat comminuted poultry
• B. Whole chicken
• C. Ground turkey
• D. Duck meat

Answer: (A)

Understanding how products are categorized by risk helps here. Category 1 is reserved for items with higher risk due to being not ready-to-eat and/or because the product has been comminuted, which increases the potential for distributing contaminants throughout the product. The option that combines raw poultry parts with the notion of not-ready-to-eat comminuted poultry clearly signals that the product includes highly risky forms where pathogens could be spread more easily if not properly handled and cooked. That aligns with Category 1’s emphasis on higher-risk, not-ready-to-eat poultry and comminuted poultry. The other options describe intact or non‑comminuted meats or different species, which do not convey the same elevated risk level under these criteria.