Foodborne illness is usually caused by a virus, bacteria, or parasite. Sometimes they are naturally in the food, other times they are cross contaminated onto the food by surfaces and hands. 

The CDC estimates that 48 million people get sick from a foodborne illness annually within the United States. The most common symptoms of foodborne illness include: 

• Abdominal pain or cramping 
• Diarrhea
• Nausea
• Vomiting

Other symptoms may also include but are not limited to headache, fever, or body aches.

Click on the links below to go directly to those topics:

• Illness Reporting
• Safe Food Handling at Home
• Food Employee Health Policies

ILLNESS REPORTing

Please report to us any illness that you think may be related to a Snohomish County public food or water source such as a restaurant, grocery store, public or catered event, or campsite. To submit an illness report, visit our Food Illness Reporting page. 

MORE INFORMATION:

• To learn more about foodborne illness and the different types, go to the Washington State Department of Health’s Foodborne Illness page.
• To learn more about recent foodborne illness outbreaks across the country, go to the CDC’s Foodborne Outbreaks page.

Food ILLNESS PREVENTION

There are many ways to help reduce the chance of getting or spreading a foodborne illness. 

SAFE FOOD HANDLING AT HOME 

Below are some tips to avoid getting sick from improperly handled or cooked foods. 

Discard all Time/Temperature Control for Safety (TCS) foods if they have been in the danger zone (41⁰F - 135⁰F). 

Here are some other important ways to handle food correctly and keep your food safe at home:

• Wash hands often for 10-15 seconds with soap and warm water.  
• Wash food prep areas frequently and thoroughly.
• Avoid reusing utensils that have touched raw meat.
• If you are sick, do not help with the cooking.
• Always cook meats to safe internal temperatures.
• Refrigerate food within two hours of cooking.
• Store meats and other perishables at cold temperatures - 41⁰F or colder.
• If a power outage occurs, monitor freezer and refrigerator food temperatures. If power has been off for an extended period of time, discard all the TCS foods. When in doubt, throw it out!

The Washington State Department of Health has more information on how to keep food safe in the home.

Food eMPLOYEE HEALTH POLICIES

Many people get sick each year from food. Use the Food and Beverage Workers Manual to learn about the requirements of handling food safely in a food service establishment. The Washington State Department of Health has determined that many cases of illness could be prevented by three main things:

• Proper handwashing - Washing hands the right way, for the right amount of time, will remove the germs that can be so harmful. Make sure that every employee is using soap and warm water and scrubbing their hands for 10-15 seconds each time they wash. 
• No bare hand contact - Avoiding bare hand contact with ready to eat foods will prevent the spread of germs from a food worker’s hands to the food they are preparing. Make sure that every employee is using some type of barrier, such as gloves, utensils or deli tissue, when working with ready to eat foods.
• Excluding ill workers - Removing or excluding workers when they are ill helps to keep the germs out of the establishment. Make sure that employees understand when and why they should stay home. The Snohomish County Health Department has created Restriction and Notification of Ill Food Workers posters and employee signature handouts to help train employees. They are all located on our Educational Resources page.