NFS 220 Lecture Notes - Lecture 1: Foodborne Illness
11 Jun 2018
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In a food service establishment that fosters a culture of food safety, everyone understands
why certain procedures need to be followed. Whether you are an owner, manager, cook,
dishwasher or server, you know that the safety of the food the establishment is serving
rests with you.
Estimates that more than 4 million suffer from foodborne illness every year. Studies of
foodborne illness outbreaks have identified several common mistakes that can happen at
any step in the process of serving food to the public.
Whatever your role is in the food service establishment, there are safe food handling
praties that you a follow to protet your health, your ustoers’ health, the reputatio
of your establishment, and your job.
Every jurisdiction has regulations that govern the safe production and sale of foods
premises. These regulations describe how food premises must be constructed; how they are
operated; what kind of food safety training is required for operators and staff; what types of
equipment, utensils and surfaces must be used; sanitation procedures; and other factors
that impact the safety of food served to the public.
Handling a Foodborne Illness Complaint
All customer complaints of possible foodborne illness must be taken seriously. Regardless of
whether or not food served at your establishment is found to be the source of the illness,
hadlig ustoers’ oers thoroughly ad professioally deostrates that your
establishment values the safety of the food you serve. When a customer reports an illness
that may have been caused by food served at your establishment:
-be polite and attentive
-record as much information as possible about the complaint on a foodborne illness report
form
-encourage the customer to contact the local health authority
-file ad keep the origial foodore illess report, alog with the health authority’s
inspection report once you receive it
-contact the local health authority yourself with the information you have recorded on the
foodborne illness report form
-if the customer is still sick when you speak with them, recommend that they contact a
health care professional; never attempt to diagnose the illness or suggest treatments
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
In a food service establishment that fosters a culture of food safety, everyone understands why certain procedures need to be followed. Whether you are an owner, manager, cook, dishwasher or server, you know that the safety of the food the establishment is serving rests with you. Estimates that more than 4 million suffer from foodborne illness every year. Studies of foodborne illness outbreaks have identified several common mistakes that can happen at any step in the process of serving food to the public. Whatever your role is in the food service establishment, there are safe food handling pra(cid:272)ti(cid:272)es that you (cid:272)a(cid:374) follow to prote(cid:272)t your health, your (cid:272)usto(cid:373)ers" health, the reputatio(cid:374) of your establishment, and your job. Every jurisdiction has regulations that govern the safe production and sale of foods premises. All customer complaints of possible foodborne illness must be taken seriously.
