OilandGasFoodSafety.co.uk
Food Safety Technical Support, Audits & Training for Oil and Gas Operators, Contractors & Caterers

Foodborne Disease Outbreaks - Guidelines for Investigation and Control

Acute diarrhoeal illness is very common worldwide and estimated to account for 1.8 million childhood deaths annually, predominantly in developing countries. While not all gastro-enteritis is foodborne, and not all foodborne diseases cause gastroenteritis, food does represent an important vehicle for pathogens of substantial public health significance.

Too often, outbreaks of foodborne disease go unrecognised or unreported or are not investigated. Many resources are available for the investigation of foodborne disease outbreaks, but few are directed at developing countries. These guidelines are intended to serve as general introduction and practical aid to the identification, investigation and control of foodborne disease outbreaks in a variety of settings.

For more information see
Foodborne Disease Outbreak Guidelines

Food Poisoning Examples

Food poisoning incidents can occur anywhere - here are a few stories reported by the BBC which help to illustrate how incidents occur and some of the consequences of failure which can include fatalities.

They are not taken from catering in the oil and gas industry but the principles and lessons learnt are still relevant. The incidents in the UK have occurred against a background of comprehensive food legislation, training and enforcement.

Incidents are often due to the failure or absence of simple procedures e.g. cross contamination from raw to cooked meats, cross contamination from food handlers, inadequate temperature control or more usually, a combination of factors.

For more information see
Food Poisoning Examples

Preventing Person-to-Person Spread following Gastrointestinal Infections

Preventing Person-to-Person Spread following Gastrointestinal Infections: Guidelines for Public Health Physicians and Environmental Health Officers

This guidance updates advice on preventing person-to-person spread of gastrointestinal infections in the general population, first published in 1983 by the Public Health Laboratory Service and last updated in 1995. It represents a consensus of informed opinion and is particularly aimed at those public health physicians and environmental health officers who do not specialise in communicable disease control. It addresses predominantly the organisms that more commonly present them with problems. The guidance considers general measures, enteric precautions, exclusion from work and other settings and groups that pose an increased risk of spreading infection.

Guidelines