Page content: 6.1 Measures of control and containment | 6.2 Clean-up procedures | 6.3 Preventing illness

6.1 Measures for the Control and Containment of Food-Borne Outbreaks

If the initial investigation indicates that a food source may be responsible for the outbreak the following control measures may be required:

• Ensure that the institution/business stops serving any suspect food or water
  
• Retain any implicated food or water for laboratory analysis
  
• Find out whether any staff have been ill with gastro-intestinal symptoms
  
• Seek specimens (faeces) from ill staff (In some circumstances faecal specimens may be required from all staff)
  
• Send ill staff home and request that they do not return to work for the period specified in the guidelines for exclusion of food handlers
  
• Seek detailed information on relevant menus, food preparation and control of hazards, cooking, cooling, refrigeration and reheating
  
• Prepare a list of all persons (as far as is practicable) who consumed the suspect meal
  
• Prepare a list of suppliers of suspect food items

6.2 Clean-Up Procedures for Food-Borne Outbreaks

Local government is primarily responsible for the supervision of disposal of contaminated food and clean up of food premises.

The premises should be closed while the clean up procedures and disposal of food are being undertaken under supervision.

Ensure that all food areas are thoroughly sanitised. Take special care to sanitise all equipment which came in contact with the contaminated food or infected persons, including the toilets (toilet bowls and hand basins). See attachment 2

After the clean up procedures have been undertaken, consideration should be given to the following:

• The production of all food to cease
  
• The production of specific foods to cease
  
• Production of food under supervision

until appropriate corrective actions have been implemented. This should occur in consultation with Food Safety Victoria.

6.3 Preventing Food-Borne Illness

During a food-borne illness investigation it is important to review the food safety programs of that business to ensure that all hazards are being identified and controlled.

As part of the food safety program, ensure that the business keeps records of staff illness and understands the exclusion periods for staff with gastrointestinal illnesses (see Attachment 6).

Guidelines for the investigation of gastrointestinal illness index