Illness Prevention

A foodborne illness or food poisoning is caused by biological, chemical, or physical contaminants in food.  Ingestion of contaminated food may cause illness with symptoms such as diarrhea, vomiting, headache, or fever.  Prevention of foodborne illness requires proper personal hygiene and food handling practices.

The top five foodborne illness risk factors identified by the Centers for Disease Control include:

• Improper hot and cold holding temperatures of potentially hazardous food
• Improper cooking temperatures of food
• Dirty, contaminated, or both utensils and equipment
• Poor employee health and hygiene
• Food from unsafe sources

Standard Operating Procedures, Guidelines, and Manuals

• Foodborne Illness Reporting Responsibilities

Supplemental Information

• Food Employee Foodborne Illness Guidelines

What to Do If You Suspect You Have a Foodborne Illness

If you suspect you have a foodborne illness from a facility on campus, you should report it to Environment, Health & Safety (EHS) at EHSFoodSafety@umich.edu.

Employee Health Reporting Forms

• Applicant and Food Employee Interview
• Food Employee Reporting Agreement
• Applicant and Food Employee Medical Referral

Preventing Foodborne Illnesses at Home

To learn how to prevent foodborne illness at home, refer to the Washtenaw County document Food Safety in the Home.