Sure this may or may not fit in with the actual OSD guidelines, but.
Last week, there was a health scare at a local factory here.
This place employs 3-400 workers, so this was by no means a small incident.
The Cafeteria had served a dish of Tuna pie,
that from all accounts was hot when people had eaten it.
Within an hour of eating the fare, a large number of Staff complained of Stomach cramps and diarrhoea.
What the staff did not know was the fact that the said pie had been frozen and reheated twice, the other portion had been fed to the staff the week before, with no problems.
This is a reasonably isolated case of how poor food handling can go wrong, but the question I ask is this.
What measures are in place where you come from, to ensure a situation like that would not happen?.
Has it happened before? and how was a repeat of that prevented?.
I've had food poisoning before and I must say, it is nothing to laugh about.