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Posted at February 27, 2011, 11:05 pm: I have recently (2 weeks)taken over the position as Head Chef/KM of the restaurant I work at. On Sunday (May 7) a friend of mine and two others came to dinner. They had a selection of things and shared almost everything. Today I found out from my friend that one of the three people in their party became violently ill about 2-3 hours after eating my food. This person was so sick they went to a hospital and had tests, etc, and is now thankfully OK (Tues May 9). Apparently the doctors believe it was some kind of Norwalk Virus Variant, but they aren't sure yet. He ate chicken, salad (strong possible culprit) and some other stuff, no shellfish nor any raw/rare meats The victim also contacted the local health department, which has me quite alarmed, but maybe they can determine exactly WTF happened I'm obviously very concerned, worried and upset about this, however I did some quick research on the Norwalk and other food borne illnesses, and from what I can gather from the web (and what I learned from Health Dept literature etc., over the years as a cook) is this Most if not all FBI takes at least 24-48 hours after ingestion to become symptomatic. In other words it takes a person at least a day AFTER they eat contaminated food before they get sick This would put me and my staff in the clear, right? The person ate the deadly food the day before eating at my place, correct? It's all about the timing-of-the-illness vs when-you-ate-what, right Sooo, if any of you have had any experiences with this type of thing, please post your experiences. I tried to search the web for examples of 'forensic' investigations of restaurants and foodborne illnesses, but couldn't find anything particularly relevant BTW, hello all, this is my first post. I've been thinking about getting online with fellow restaurant colleagues for some time. I'm looking forward to checking this forum out in the future. It looks like one of the better cook's message boards I've seen Thanks in advance, Sean Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Hi Sean ! foodi here ! I had an incident about 20 years ago ...In my party of 30 couples it was determined that only the women got si... hmm, from what i've been taught, any symptoms shown prior to 4-6 hours... Seanmoliver, I am not an expert!! but I do have a lot of experience a... Follow up: It appears we are in the clear. Where are you Sean? You know there's a ground beef recall in Arkansas... This must have been a horrible experience for you. Anaphalytic shock, my youngest daughter has a nut allergy. I'm in Madison WI. Something similar happened to me, somebody claimed to get sick 2-3 hou... I remain certain that the raft of allergies, and so on are the result ... Other Topics of Chef Talk:Commercial shootBeating my head against the wall Chocolate books recommendations soft non-crusty white bread? japanese knives in canada Making Kefir Decent rebate promotion on KA mixers catering Software - can you help us? French toast experts needed Cheesecake Recipe My little thing about red-lobster and olive garden Help with Peruvian dinner Who owns the recipe? Truffles Part-Time Work (no experience) Opinions on cheese graters? Pizza...dough and traditional topping combinations Can you grow mushrooms? Salad Dressing Questions Lemons. Sponge cake (no yolks, no leaven) ? Stuffed Roulade Paula Deen Moving from prep, to sautee line position. Need advice. thanks....... easiest way to remove lobster claw G'day Oatmeal bread Need help with hawian pizza Pizza Quandry And the results are in! SUNY NY anyone? Heart Smart Ganache best BROWNIES & SanGRIA recipes! coconut cake Fresh yeast source. Need help Citric Acid Hello Chefs !! |