Technical reference
A food business's response is judged on what it did in the first hour and on what it can show afterwards. A quick response protects the next customer, and a same-day record protects the business and shows the system learns.
One complaint can't prove a dish made someone ill. Incubation periods differ widely between , and people tend to blame their last meal. A complaint is a signal, and several unrelated people reporting the same symptoms and the same food is a much stronger one.
A is the cheapest lesson available, because you learn the failure without anyone getting hurt.
Parameters
| Symptoms that take a handler off food in Australia | Diarrhoea, vomiting, sore throat with fever, fever, jaundice ( cl. 1) |
|---|---|
| Return to work | 48 hours after symptoms stop, per national gastroenteritis guidance cited by . A known foodborne disease or carrier needs medical advice (cl. 16). Local rules vary |
| Report timing | Same day as good practice. Set your own clocks for manager and lead. For the regulator, the law's clock comes first where one applies |
| Certifier notice | Scheme rules, for example within 24 hours for certain events, and FSSC 22000 and within 3 working days |
| Health information | Proprietor and only, used only for contamination risk ( cl. 18) |
| Closing | Only when the action is done and checked, with age counted from the event |
Records that prove it
- Incident or complaint report: who, what, when, class
- What was alleged, kept apart from what was found
- Batch records pulled for the food involved
- Retained food, object or packaging, with a label
- Inspection report, notices and correspondence
- Staff illness and exclusion, kept confidential
- Cause, action, closure and who checked
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.