Foodborne illness is a disease caused by consuming food or beverages contaminated with harmful microorganisms, toxins, chemicals or other hazards. Symptoms may include nausea, vomiting, diarrhea, abdominal cramps and fever, but the illness and its severity depend on the cause, dose and person affected. Some foodborne illnesses can be severe or life-threatening.
A foodborne infection occurs when a person consumes living pathogens that then multiply or act in the body. A foodborne intoxication occurs when a person consumes a toxin already formed in the food. Some illnesses involve both infection and toxin production. The distinction helps explain why cooking, reheating and time-temperature control do not have the same effect on every hazard.
Use approved suppliers, maintain safe receiving and storage temperatures, prevent cross-contamination, cook foods to the required limits, cool and reheat safely, maintain personal hygiene and clean and sanitize food-contact surfaces. Follow allergen controls and the operation’s written food-safety plan.
Example: Salmonellosis can be associated with undercooked poultry or contaminated eggs, while norovirus can spread through food handled by an infected person. Different hazards require different preventive controls.
Chef’s tip: Do not use smell, taste or appearance to determine whether food is safe. If a guest or employee reports a suspected foodborne illness, follow the incident-reporting procedure and contact the appropriate public-health authority when required.
Key distinction: Foodborne illness is the disease caused by exposure to a food-related hazard; food spoilage is a quality change and does not always indicate the same health risk.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
