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Food or water borne-illness (2+cases) (Detect and Characterise (Orientate…
Food or water borne-illness (2+cases)
State-wide guidelines
Detect and Characterise
ORT: PHN, Surv officer, admin, OzFoodNet Epi, Food Safety Officer, EHO, SMA, state water officer, lab liason, media and comms
Confirm existence of OB: real, artefactual?, lab results, timing, sx and duration illness, OB setting, food implicated
Confirm diagnosis: appropriate lab testing, expedite, serotype/subtype
Define case (case definition, susp, prob and confirmed), active case finding, generate line list
Orientate PPTP, determine who is at risk
Generate hypothesis, analytical study
Supplement with biol samples, site visit, trace back. Trace back is where in the food production p/way, the contamination occurred well before the source
Communications:
OzFoodNet, CDNA
MJOI may be declared, sometimes the
National Food Incident Reponse Protocol
can be initiated
SMA, DPH
Escalate as needed
RESPOND
Case Mx:
Education
Exclusion
Priority cases for 48 hrs post resolution of sx
Control
Seizure
Food recall
Closure
Exclusion
Industry
Communication (int and ext)
Stand-down
Reporting, documentation, declare over, evaluate
New strains of norovirus present in Victoria
Special circumstances
ACF
Notify to PH, PH to support with line lists
Control measures
Environmental celaning: sanitise all work benches, shelves, doors, toilets etc
Faecal or vomiting accidents: hot water, detergent, 1000 ppm of chlorine
Isolate unwell from well, dedicated staff to unwell, PPE, hand hygeine, restrict patient movements, exclude from communal dining
Exclude unwell staff for 48 hr post
Ensure only food handling staff have access to kitchen, food prep areas
Avoid any self-serve foods where ill may contaminate food
Restrict visitors
HAND WASHING IS THE MOST IMPORTANT MEASURE
Characterise
Case lists, faecal specimens, EHO Ix