Policy: All restaurant employees will respond to a complaint of a foodborne illness promptly and will show concern for the individual making the complaint.

Procedure: When a complaint is received related to a foodborne illness, employees will:

1. Indicate concern for the individual and let that person know that the complaint will be referred to the restaurant manager.
2. Contact the restaurant manager if she/he is onsite.
3. If the restaurant manager is not on site write down the information about the complaint using the Foodborne Illness Incident Report.

The restaurant manager will:

1. Talk with the individual making the complaint. Get basic information required to complete the Foodborne Illness Incident Report.
2. Try to resolve the complaint in house.
3. Remove all food from service. Store suspected food item in refrigerator in separated, dated container labeled “DO NOT EAT”.
4. If a foodborne illness outbreak is suspected call the local Health Department to report the possibility of an outbreak and obtain assistance with the foodborne illness investigation.
5. Document:

• Symptoms
• Names and phone numbers and address of customers and employees affected
• Physician’s names and phone number