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Complaints
of Foodborne Illnesses which are reported to the Torrington Area
Health District are addressed immediately. Information is gathered and
entered into our computer database. Two or more foodborne illness
complaints reported for the same establishment and with the same symptoms
is considered a foodborne illness outbreak. A complete investigation is
conducted immediately. A single complaint initiates an inspection, and food
safety procedures are reviewed with the owner and / or manager.
Foodborne Illness Investigation
- Complaints of
foodborne illness must be phoned in to enable the gathering of
pertinent information. The name and phone number of the
person complaining is needed to verify specific information.
- The name, address and
phone number of all persons complaining are entered into a separate
logbook that is totally confidential to anyone except the TAHD staff. Connecticut
Freedom of Information requires that all other parts of the
complaint and its investigation are available to whoever wishes to
view it.
- Some of the information
necessary to investigate a complaint of foodborne illness consist
of:
* personal data
* food history of ill individuals, thorough record of all foods,
condiments and beverages consumed day of illness and at least three
days prior to illness. Complete menus and recipes are needed for
investigation.
* time and place of consumption
* onset of symptoms, incubation period
* detailed symptoms
* necessary clinical data, if available
- After thorough review
of all information a sanitarian will investigate at the suspect food service
facility. Food preparation, food storage, and food handling practices
are analyzed, if suspect foods are available they will be taken for
laboratory testing.
- If the person is
still experiencing symptoms of diarrhea or vomit , a specimen
can be collected for laboratory testing.
- Interviews with all
food handlers will be conducted and documented.
The gathered information
and laboratory tests ( if available) are thoroughly evaluated and the
appropriate actions are taken.
Food can be contaminated
biologically, chemically, and physically. Biological contamination is
caused by harmful
bacteria,
viruses and parasites. Chemical contamination is caused when substances
such as cleaning compounds, food additives, or pesticides get into food.
Physical contamination is caused when hair, glass, metal shavings, broken
objects, dirt, etc. get into food.
According to the U.S.
Centers for Disease Control and Prevention (CDC), the following factors
contributed to foodborne illnesses traced to food service establishments.
You might note that the numbers add up to more than 100%. This is because
more than one factor is usually involved in contributing to a foodborne
illness outbreak.
| 63% |
Inadequate cooling and
cold-holding of food |
| 29% |
Preparing food more than 12
hours ahead of serving |
| 27% |
Inadequate hot-holding of food |
| 26% |
Poor personal hygiene and/or
an infected food handler |
| 25% |
Inadequate reheating of food |
| 9% |
Inadequate cleaning of
equipment |
| 7% |
Improper use of leftovers |
| 6% |
Cross-contamination (hands,
cutting boards, utensils, etc.) |
| 5% |
Inadequate cooking |
| 4% |
Food containers (pots, pans,
etc.) |
| 2% |
Contaminated raw ingredients
(such as oysters, meat, and poultry) |
| 2% |
Intentionally adding too much
chemical food additives |
| 1% |
Incidentally adding improper
chemical additives |
| 1% |
Unsafe sources of food |
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