In December 2012 a young mother from the UK died from food poisoning, after she ate a Christmas dinner a hotel in Hornchurch. On the same occasion 30 other dinner guests fell ill too. Clostridium perfringens bacterium was found in samples from the affected diners.
Firefly, a popular tapas restaurant on Paradise Road Las Vegas in the US, has been shut since 26.April 2013 by health district officials after at least 200 people who ate in the restaurant have experienced food poisoning symptoms (according to the Southern Nevada Health District). Salmonella has been named to be the cause and possibly poor employee hygiene practices have spread the disease.
According to the NHS Symptoms of food poisoning usually develop after one to three days.
However, depending on the type of food poisoning, symptoms can develop between one hour and several weeks after eating contaminated food.
Main symptoms of food poisoning are:
• Stomach cramps
• Abdominal pain
• Muscle pain
• A high temperature of 38°C / 100.4°F or above
Did you know?
From 1 January 2006, new EU Food Hygiene Legislation has applied throughout the UK;
• Food business operators have a legal responsibility to ensure that their employees are trained to carry out their duties safely.
• Food businesses operators must demonstrate that all food handlers have an appropriate level of knowledge of food hygiene.
• EC Regulation 852 states that all food handlers must be instructed and/or trained in food hygiene matters commensurate with their work activity.
• Food business operators must be able to prove that they produce food safely.
• Food business operators must demonstrate that they produce food in accordance with HACCP principles.
• Food business operators must register their premises with their local environmental health department.
The best way to prevent food borne illness is to train staff on food safety and hygiene, before they start to handle food. And to established, implement, and maintain the HACCP system.
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system which emphasises identifying hazards all the way through the process rather than just testing the end product.
In regard of dining out consumers need to be able to trust their chosen restaurant owners. Hopefully the industry learns from mistakes made in the past, so that no more tragic news hit the newsstand.
I have been working as a Domestic Economy Manager for many years and within my official training I have learned a lot about food hygiene and how to prepare and store food safely. As time goes on it is easy to develop bad habits, though. When I heard about High Speed Training I was happy to go along and do a Level 3 Award in Supervising Food Safety in Catering to refresh my memory.
High Speed Training offers a wide range of interactive online courses in Food Hygiene & Safety. All courses meet the UK / EU Legal Requirements and they match the RSPH & CIEH syllabus. Level 2 and Level 3 courses are accredited by CPD & RoSPA.
High Speed Training:
Further information on Food Hygiene & Safety can be found here:
What do you think? Do you run your own food business?
Please leave me your comments below.
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