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Foodborne illness response guidelines for owners, operators and managers of food establishments
Filetype[PDF-4.86 MB]

  • Description:
    Disclaimer -- Acknowledgments -- Background -- Introduction -- Outbreak investigation prep – recommendations -- Food establishment self-assessment -- Media -- Store closure and reopening -- Control measures -- Flow diagram: guidelines and tools -- Terms and definitions -- Tools -- Tool 1. Illness complaint tracking log form -- Tool 2. Customer foodborne illness complaint form -- Tool 3A. Menu ingredient listing form -- Tool 3B. Example menu ingredient listing -- Tool 4. Employee communications meeting -- Tool 5. Employee list form -- Tool 6. Employee health assessment form -- Tool 7A. Employee illness decision guide -- Tool 7B. Example of employee illness decision quick guide for person-in-charge (for non-HSP establishments) -- Tool 7C. Poster: My story could change your life -- Tool 7D. Poster: Do I feel well today? -- Tool 7E. Poster: I should have stayed home -- Tool 7F. Poster: Would you want these people in your kitchen? -- Tool 7G. Poster: Don’t let what happened to me happen to you -- Tool 8. Product sampling procedure -- Tool 9. Sample chain of custody form -- Tool 10. Distributor and supplier information form -- Tool 11. Sample food establishment food safety checklist form -- Tool 12. Food flow chart form -- Tool 13. Example employee workstation schematic -- Tool 14. Sample re-opening self inspection checklist form.

    In 2009, the Council to Improve Foodborne Outbreak Response (CIFOR) developed Guidelines for Foodborne Disease Outbreak Response to aid government agencies responsible for preventing and managing foodborne disease by establishing a foundation for outbreak response and encouraging a standardized foodborne disease investigation process across all government agencies.

    There is no standard approach utilized by public health/regulatory authorities for foodborne disease outbreak response. No one set of steps is appropriate for all outbreaks. The response varies with the outbreak and surrounding circumstances (e.g., etiologic agent, number of cases, and likely source of exposure).

    The CIFOR Industry Guidelines outlines, clarifies, and explains the recommended role of owners, operators, and managers of food establishments in a foodborne illness outbreak investigation. The CIFOR Industry Guidelines was developed by food industry leaders and local, state, and federal regulatory and non-regulatory public health agencies with expertise in epidemiology, environmental health, laboratory science, communications, and food industry operations and is an example of what can be achieved to promote food safety when public health and industry work in partnership.

    Development of this document was supported by FDA and Cooperative Agreement # U60HM000803 and 5U38HM000449 from CDC. Printing was supported by the CDC Foundation. The contents of the document are solely the responsibility of the authors and do not necessarily represent the official views of FDA , CDC, or the CDC Foundation.

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