The last thing you want to do if you are suffering from a dose of food poisoning is travel to a solicitor’s office to discuss your injury claim solicitor in Gillingham food poisoning claim. Most people with food poisoning do not want to leave their house for at least a week and for some it is longer than that. Symptoms of food poisoning can include:
- Severe abdominal pains
It is no wonder that people that are thinking about starting an injury solicitor in Gillingham food poisoning case want to stay at home for a while. There is one legal firm that help you even if you can’t leave your house and they are called Accident Advice Helpline. They are a well-established legal firm who are fully endorsed by Esther Rantzen, the well-respected TV consumer champion.
Getting help with your injury claim solicitor in Gillingham salmonella claim
One common type of food poisoning is called salmonella. The symptoms start a day or so after you have eaten the offending food. If you think that this food was served to you at a restaurant or café then you may be able to start an injury claim solicitor in Gillingham food poisoning case.
Salmonella can be found in a range of foods including meats and eggs. It causes us to be ill when there are a large number of bacteria on the food that we eat. The bacteria multiply to these large numbers when the food has been left at room temperature for a long time. This is caused by food hygiene errors.
Food hygiene errors in injury claim solicitor in Gillingham salmonella cases
There are many reasons why a food business may allow a piece of food to be stored at room temperature for a long time and these include:
- Preparing food too far in advance – it is very tempting to prepare food a long time before it is needed but this presents the problem of where and how to store it. It is usually preferable to prepare food just before it is needed.
- Poor refrigeration – just putting the food in the refrigerator is not enough. Refrigerators should operate at certain temperatures and if they are not working properly then the temperature inside the refrigerator will not be cold enough to slow down the multiplication of bacteria. It is necessary to check the temperature of all refrigerators in a food business every day to ensure that they are working properly. Any problems have to be immediately rectified.
- Cooling down after cooking – if food is cooked and then served cold it can spend a long time at room temperature as it is cooling down. Some larger catering premises have blast chillers and these rapidly bring foods down to an acceptable temperature. If the catering premises does not have one of these then there are other ways of rapid cooling. Taking the food out of the container that it was cooked in and transferring it to a chilled dosh will help. Cutting into portions is also useful.
Date Published: 24th November 2013
Author: David Brown