FDA released the Foodborne Outbreak Response Improvement Plan to enhance the speed, effectiveness, coordination, and communication of investigations into outbreaks of foodborne illness. Show
Training Tip: Handling a Foodborne Illness Outbreak
Common Questions About Foodborne Illness Outbreaks
What to Do During a Foodborne Illness OutbreakWhat should you do if you suspect an apparent foodborne illness outbreak is occurring in your establishment? Be sure to take action quickly, and train your employees now to understand their role in each of the following steps: 1. Discontinue operationsAt this point, you can’t be sure which food items are at risk, so close your establishment until you have approval to reopen. 2. Do not discard any foodFood, equipment, and other evidence in your establishment can provide valuable clues in determining the source of the outbreak. Make sure your employees understand this! 3. Notify the local regulatory authorityExplain the situation clearly and honestly; being open and involved early on will demonstrate your willingness to work together with the authorities to get your establishment approved to resume service. 4. Comply with investigationsThe authorities that will look into the outbreak have the same goal as you: to identify and prevent foodborne illness. Help them out by following their instructions, taking their investigation seriously, and encouraging your employees to do so as well. Remember that, as difficult as the situation is for your business, identifying and stopping the cause of foodborne illness can really save lives. 5. When approval is granted, resume operationsOnce the regulatory authority gives you permission, you may continue to serve your customers. Make sure to implement any safety practices recommended by the authority to keep your establishment from experiencing another outbreak. You may need to reassure customers of your establishment’s safety, but being honest and professional throughout the process will help them to understand your commitment to their health. The FDA has more information on employee health and personal hygiene. Should the unthinkable occur, following the appropriate steps can make foodborne illness investigations run more smoothly, keep you and your employees from further legal implications, and give confidence to authorities and customers that you are dedicated to improving food safety in your establishment. Don’t forget that you can use our Food Handler and Food Manager training courses and supplemental materials to teach your employees to prevent foodborne illness before it occurs, too! —Diana Shelton Editor’s note: This post was originally published in December 2015 and has been updated for freshness, accuracy, and comprehensiveness. |