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What You Need to Know about Food borne Illnesses
Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne illness symptoms include vomiting, diarrhea, abdominal pain, fever, and chills.
Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and most people recover on their own without treatment. Occasionally, foodborne illness may lead to more serious complications.
The Food Safety Management System (FSMS) identifies, preventing, and reducing food-borne hazards at every stage of food preparation to ensure food is safe.
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Efficient and accurate maintenance of documentation and records to ensure FSMS is monitored easily, and to allow traceability of hazards to the contamination source.