Food safety in the workplace: a practical approach

Area of Science:

• Occupational Health
• Food Safety
• Epidemiology

Background:

• A sudden increase in employee illness, including nausea, vomiting, diarrhea, and fever, was reported at a manufacturing facility.
• The occupational health nurse identified a link between the illnesses and a company picnic catered by the facility's food service vendor.

Purpose of the Study:

• To investigate the cause of a suspected foodborne illness outbreak among employees.
• To identify deficiencies in food safety practices within the facility's food service operations.

Main Methods:

• Nursing assessment and health history of ill employees.
• Interview with the food service manager regarding picnic menu and practices.
• Observation of food preparation and sanitation procedures.

Main Results:

• The outbreak was linked to Salmonella, affecting 70% of employees who attended the picnic.
• Identified food safety deficiencies included inadequate temperature control, cross-contamination from raw chicken to vegetables, and improper cleaning of equipment.
• The food service manager admitted to recent staffing shortages and incomplete training for new employees.

Conclusions:

• Deficiencies in food safety training and practices at the facility's food service led to a significant Salmonella outbreak.
• The outbreak resulted in widespread employee absenteeism, production shutdown, and regulatory citation.