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Procedures

Follow the Flowchart below and contact Risk Management Immediately:
Brian Walters                                          Carole Foster
Work: 864-248-2064                              Work: 864-248-2048
Cell: 864-435-0397
 
A determination will promptly be made concerning the suspicion of a food borne illness. If confirmed, you will be directed to immediately alert the local Health Department and medical facility/doctor of a potential food borne illness. 
At the same time, the following procedures should immediately be followed:

1. Cease serving any suspect food or liquid
2. Retain any implicated food or liquid for laboratory analysis; isolate and properly store the product, with a label clearly identifying the date of preparation and date of occurrence.
3. Prepare a list of all persons (as far as practicable) who consumed the suspected food or liquid.
4. Determine whether any staff has been ill with gastro-intestinal symptoms.
5. Alert all partied who consumed the suspect meal to the possibility of a food borne illness.
6. Send all infected staff to a medical facility / doctor for treatment.
7. Request infected workers not return to work for the period specified in the guidelines for exclusion of food handlers.
8. Prepare a list of suppliers of suspect foot items and determine shipping order receiving date, batch number, and other relevant data.
9. Interview the employee who accepted the product order or orders for any unusual events.
10. Seek detailed information on any relevant menu items.
11. Determine the food preparation history on all relevant menu items to determine possible sources of contamination, by conducting interviews with the employees who prepared the product inquiring as to food preparation, control of hazards, cooking, cooling, refigeration and reheating.

Please note that a Centerplate emergency contact person will contact a Microbiological Laboratory to test any suspect food or liquid as well as contact our insurance carrier to report the suspected food borne illness.

Clean-Up Procedures

1. Local government is responsible for the supervision of disposal of contaminated food and clean up of food premises.
2. The premises should be closed while the cleanup procedures and disposal of food are being undertaken under supervision.
3. Ensure that all food areas are thourghly sanitized. Take special care to sanitize all equipment which came in contact with the contaminated food of infected persons, including the handwashing sinks.

Delivery and Receiving Log

This replaces the previous Delivery Log and should be used for all deliveries instead of the potential problem of maintaining separate documents:
Delivery and Receiving Log


Venue Information Sheet

If you have already completed a venue information sheet, please do not send us another one. If you have not done so (notably new venues), or have any revisions, then please complete and either email or fax your venue sheet back to us. This information will help us assist you in the event of an emergency.
Venue Information Sheet