What to Do When a Food Illness Complaint Is Lodged...

 

(The following information originally appeared as sidebar information in the article "Master Diaster—Before It Happens," published in the October, 1999 issue of Food Management.)
 
Here is an example of a policy for dealing with a foodborne illness complaint in a healthcare setting. It is reproduced with permission from the book HACCP: The Future Challenge, by Char Norton.
 
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