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Foodborne Illness Outbreaks
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Foodborne Illness Outbreak
A sickness spread to individuals through food is known as a foodborne illness. When two or more people develop the same symptoms after eating the same food at the same restaurant, it's called a foodborne illness outbreak. This, however, necessitates a regulatory authority inquiry as well as laboratory confirmation. Each year, millions of individuals become ill as a result of a foodborne disease. The majority of instances go unreported and actually don't occur at restaurants, but rather at home.
Responding to Foodborne Illness
Actions of the Restaurant During an Outbreak:
Gather information from the sick customer, such as contact information, food they ate, symptoms, timeline of sickness.
Notify authorities by reporting to local regulatory authority.
Segregate the product by setting the suspected contaminated food aside and labeling it "Do not use. Do not throw away."
Document information by logging all information about the contaminated food, such as description, lot numbers, and expiration dates.
Identify staff who had interaction with the contaminated food or were working the date of the incident.
Cooperate with authorities by providing all information and documentation.
Review procedures to ensure food safety regulations are being following and work for your operation.
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