Understanding Foodborne Illness

Since dishwashing, handling utensils, multi-service articles and equipment, food storage and handling is one of the constant duties in the kitchen, proper washing, handling, sanitation and efficiency methods should be always applied to it.

The washing of dishes may become a problem if it is not done properly. Utensils, multi-service articles, equipment and food contact surfaces must be cleaned and sanitized after each use.

Improperly handled food and equipment, poorly washed dishes and multi-service articles have potential to spread pathogenic bacteria and open the door for dangerous foodborne diseases.

Foodborne diseases can include any type of illness that you can get from eating or drinking contaminated food or drink. This term can include any type of illness that you can get from bacteria, viruses, parasites, chemicals, allergies or naturally occurring poisons such as some mushrooms and moulds.

Symptoms can include stomach cramps, nausea, fever, headache, vomiting or diarrhea. Onset of symptoms usually occurs between 1 hour and 5 days after consuming the contaminated food or drink. In severe cases, vomiting can occur almost immediately. The length of time it takes for symptoms to begin will depend on the type of organism which causes the illness, the immune system of the person and the amount of organism the person ate.

If you are professional cook at the restaurant, manager or owner of the restaurant, you may be even involved in some investigations even law suits from customers who are ill.

Bad publicity will result in loss of customers and jobs. There is also risk for employees to get foodborne illness since most employees eat at the restaurant for many of their meals.

Always keep in mind that foodborne illness is dangerous, time consuming and expensive for all people involved in the process. Make sure you know all the rules and regulations for proper handling and sanitation. Do your duty properly and take full responsibility for your work.