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Investigations (Food
Poisoning)
The
Environmental Health Division responds to all reports of
suspected foodborne illnesses implicating food sold or served in
Orange County. Our goals for this program are as follows:
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Identify the foods (if applicable) responsible
for the illness.
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Collect accurate and complete information from
the persons involved.
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Collect samples of the suspected food (when
possible and appropriate).
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Identify possible contributing factors.
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Correct the improper food handling practices
that may have contributed to the illness.
Important Facts about Foodborne
Illnesses
(Food Poisoning)
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Although signs and symptoms for illnesses
vary, the most common symptoms are vomiting, abdominal cramps
and diarrhea.
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Most cases of foodborne illness last between
24-48 hours.
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Symptoms typically appear between 2 to 36
hours after eating the problem food. This means the problem food
often is not the last thing you ate.
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Most cases of foodborne illness are single
cases and not associated with large outbreaks.
For more detailed
information on foodborne illnesses and/or to report a suspected
foodborne illness, please call (714) 433-6418 and ask to speak to a
food program Specialist.
Reporting a Possible
Foodborne Illness
(Food Poisoning)
In order to help the field specialist conduct a prompt and thorough investigation, please be ready with the following
information when you call the Environmental Health Division to report a possible foodborne illness (food poisoning):
WHO:
Your name, address and telephone number. Please
provide the names and telephone numbers of other people
if others also became ill. This information is kept
confidential, but it is important for our field
inspectors to have the ability to contact you for
additional information related to the investigation.
WHERE:
The food facility's address and telephone
number. Please include the name of the business.
SUSPECTED FOOD:
Describe all of the foods eaten during the meal
suspected of causing the illness. Additionally, it is
important to note the date and time the food was eaten
as well as the date and time of the first symptoms.
SYMPTOMS:
List all symptoms experienced during the
illness. This information will help the Specialist in
investigating the food facility.
FOOD HISTORY:
Be prepared to answer questions regarding all
of the foods eaten and beverages consumed in the three
days prior to the first sign of illness. Many foodborne
illness organisms can have incubation periods of three
days or longer. The food history is necessary to help
the Specialist identify the most likely suspected food
item.
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