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
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 (734) 647-1142 or 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.