One of the numerous factors that may have led to your food poisoning claim is the condition of the fabric of the food premises. No-one wants to eat food that has been prepared in food premises that are dirty and badly maintained. Accident Advice Helpline can help you with your food poisoning claim. We have team of expert personal injury lawyers who will try to prove that you have had food poisoning and that a particular premises or person was to blame. The food poisoning claim is made with an injury claim solicitor in Gifford against that person or the organisation operating the food business. Our personal injury lawyers are familiar with a range of food hygiene failures that can feature in claims.
Condition of walls, floor and ceilings
The walls, floor and ceilings of a food premises must be clean. This may seem an illogical requirement, as food is hardly being prepared on the ceiling, however it ensures that there is not a build-up of dirt that could provide a place for pests and bacteria to grow. It is possible for debris to fall off dirty walls and ceilings, and to contaminate foods. This is why the requirements for a room that is used for handling food are so strict. If these requirements have not been followed, and this has contributed to your food poisoning, then this may be relevant to your food poisoning claim.
Adequate facilities for storing food
The food business must be big enough to correctly store all types of food. Some foods have to be stored at cool temperatures, so there have to be enough refrigerators. Poor temperature control is a major factor in many food poisoning outbreaks and could feature in a food poisoning case with an injury claim solicitor in Gifford. In some food poisoning outbreaks, there have been a small number of salmonella on a piece of food. If this had been eaten straight away it would not have made anyone ill, because there were so few bacteria. Then the food was left out at room temperature for several hours. The bacteria multiplied and by the time the food was served, there were millions of salmonella. This is enough to make someone ill and prompt a food poisoning case.
The people who work in a food business must know all about food hygiene if a food poisoning case is to be avoided. They must be trained in when and how to wash their hands. They should also be accustomed to cleaning up as they go and to separating raw and cooked food at all stages of production, storage and service.
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