Injury solicitor in Giffnock


During the process of handling a food poisoning claim, the expert personal injury lawyers at Accident Advice Helpline will be looking at the circumstances that caused the food poisoning outbreak. Some food poisoning claims may arise because of a lack of personal hygiene amongst the food handlers, because there has been poor temperature control of the food or because it has been cross contaminated. There may have been an investigation into the outbreak and Accident Advice Helpline personal injury lawyers may be looking at the outbreak investigation to help their client’s food poisoning claim.

Several food hygiene issues can contribute towards a food poisoning claim. One of these is a failure to cook food properly. If food that is meant to be cooked is served undercooked, then some harmful bacteria can survive the cooking process and make people ill.

The role of undercooking food

It is fine to serve some foods raw – carrots, lettuce, tomatoes are all perfectly safe to eat in their raw state, as long as they are washed properly. However, there are other foods (pork, beef burgers and chicken, for instance) that have to be thoroughly cooked. This is because they contain harmful bacteria such as E.coli or salmonella that can make you ill.

The reason that cooking food destroys food poisoning organisms is easy to understand – it is so hot that they cannot survive. The bacteria are killed off, and when they are dead they cannot make us ill. There are several ways that food handlers use to check that food is cooked before we eat it. It is the responsibility of the food premises operator to make sure that the staff are trained and supervised adequately to make sure that they will cook food correctly. This helps to avoid a food poisoning claim with an injury solicitor in Giffnock.

Making sure that food is cooked

One way of making sure that food is cooked is to use a temperature probe. Once the inside of a piece of food has passed a particular temperature for a particular period of time, it is safe to assume that any bacteria in the food will have been killed.

Most foods change appearance when they are cooked. If an egg is hard boiled it is solid and will not contain harmful salmonella. Meat changes colour and consistency. It tends to be less red when it is adequately cooked.

It is always a good idea for food handlers to follow the time and temperature requirements that are recommended on a products packaging, as this is a good indication of how long it needs to be cooked to render it safe but to preserve its quality at the same time.

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