Food Poisoning: Causes, Prevention and Case Study Analysis Report

This report provides a detailed analysis of food poisoning, defining its causes, including bacterial, parasitic, and viral origins, with a particular focus on norovirus. It examines a real-world case study involving a food poisoning incident at the Hilton Hotel in Brisbane, where a wedding reception led to multiple guests falling ill. The report delves into the risks associated with poor food hygiene, highlighting critical factors such as improper food-holding temperatures, inadequate cooking, contaminated equipment, unsafe food sources, and poor personal hygiene. It then offers food safety recommendations based on Australian food safety legislation, emphasizing the importance of hand hygiene, proper equipment sanitation, food storage practices, and the need for food handlers to be free from foodborne illnesses. The conclusion underscores the significance of adhering to food safety protocols to prevent similar incidents and protect public health.