Know How to Make Food Protection Claim
While the occurrence of serious cases of food poisoning in the US has decreased over the years, CDC figures still include at least 128,000 foodborne illness hospitals each year – and 3,000 deaths. As injury lawyers, our Foshee & Yaffee team of personal injury lawyers decided to take a moment to discuss the fundamentals of food safety and to obtain compensation for a foodborne condition. We will defend you in lawsuits for food poisoning with decades of know-how in this area and can help you recover financially.
Foodborne Disease Key facts
At least 250 recognized diseases may be transmitted by infected or malicious foods. These food-related diseases also differ in severity, with some leading to no symptoms but others caused long-term complications and death, including a diversity of viruses, bacteria, fungi and parasites. In addition, while a mild nutritionally transmitted disease can be treated in the majority of healthy adults, it can endanger infants, women pregnant and people with weakened immune systems.
Some of the most common foodborne diseases are as follows:
Norovirus
Listeria
E-coli infections
Hepatitis A
Clostridium Perfringes
Errors in Popular Food Service
In certain cases, food service workers and home cooks can prevent transmitting food transmitted disease by clearly observing hygiene practices such as daily hand washing and storing all goods and meat at advisable temperatures. However, when preparing food for yourself or a party there are also other considerations to consider.
The FDA reports that food contamination is the most commonly used cause of:
Lack of personal hygiene: It is important that you wash your hands correctly before and after handling the food, be it a skilled cook or a home chef. After touching high risk foods like raw poultry, pork and beef, washing hands is also important. The FDA recommends that your hands and arms be scrubbed vigorously and thoroughly afterwards with soap for at least 10 to 15 seconds.
Infected kitchen and equipment: it is all too common to have equipment infected by harmful pathogens in a busy kitchen area, and then to contaminate other resources. Both equipment and surfaces should be washed and cleaned during cooking time and take time to let them dry out.
Inadequate temperature regulation and cooling: Most foods, raw and fried, need to be held at a fixed temperature to regulation viruses and bacteria. Professionals in food service should closely track the food stored and remove food kept in the "dangerous region" for too long.
Faulty cooking: cooks must eventually know the internal temperature of each piece of food. This refers in particular to cooking animal products like beef, frequently requiring certain temperatures to remove pathogens.
How to make a claim for food poisoning
All who gives you food has a moral duty to mitigate the risk of food poisoning from restaurant owners to nearby residents. Commercial food services specialists have an even greater "treatment mission" to protect you against disease, as these products are often replaced with your money. Therefore, anyone who manages food needs an up-to - date food handling license in your country.
It is a good idea to talk to a personal injury lawyer and discuss your choices if you think that negligence has led to your severe food poisoning case. You will recover your property owner’s payments to the people responsible for handling your food or a company which sold a faulty food product, depending on the nature of your disease. Foshee and Yaffe in OKC will help you find the root cause of your condition and take a lawsuit through their legal expertise and a team of renowned personal injury lawyers.
**Disclaimer: This content is not to be construed as legal advice nor does it establish terms of a client-attorney relationship.