Food Poisoning in Restaurants

When food products are not handled very carefully, people who eat them can become seriously ill. Bacteria, toxins, viruses, and parasites can all be transmitted through edible products. For this reason, anyone who handles food professionally – including all restaurant employees – needs to be educated about safety and act carefully.

Worker Negligence

There are many types of errors that can pose a threat to restaurant patrons. Some of the more common include:

  • Failure to store food properly (in secured containers, at the appropriate temperature, and separated from any toxic products such as industrial cleaners)
  • Failure to prepare and serve food with properly cleaned utensils in a hygienic environment
  • Failure to maintain proper hygiene while at work, such as washing hands regularly
  • Serving under-cooked meat or eggs
  • Using contaminated or expired ingredients
  • Failure to use proper protocol when preparing foods, especially meat
  • Failure to regularly inspect the kitchen and utensils for potential problems

Any of these errors can contribute to the spread of diseases such as E. coli, salmonella, botulism, and parasites. These diseases can be incredibly painful and even life-threatening.

Negligence and the Law

Like all businesses, restaurants have a responsibility to protect the safety of their customers. Whenever people dine out, they should be able to take it for granted that the food they eat is hygienically prepared and free of toxins. When businesses fail to meet this expectation, they can sometimes be held legally and financially responsible for any injuries that result.

People who have been injured by negligent food workers are sometimes eligible to receive compensation for their medical expenses, missed work, pain and suffering, and other losses.