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Illness Complaint Investigation
Did you know that of all the foodborne illness
complaints to the health department, 73% of those complaints blame a restaurant as the
cause of their illness. In reality, of all confirmed cases of foodborne illness, only 30% are a result of eating in a restaurant. By
having a complaint formally investigated, you demonstrate to your customer that you take
their complaint seriously and that you are commited to providing the safest, highest
quality food.
The Complaint Investigation is a two part process. The first of which is interviewing the individual who made the complaint. The interview will illicit important information such as date and time of the meal and of the onset of illness; type and duration of symptoms; whether or not medical care was sought; and menu items consumed. The second part is the environmental investigation. This involves inspecting the food establishment. The focus of this inspection will be of those food items suspected of causing illness: where they were purchased, how long they were in storage, who prepared them, what ingredients were used, what cooking temperature were used and how long were they cooked, and how long they were held before service.
