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What is a foodborne illness?
A foodborne illness is any illness caused by eating food that has been contaminated by bacteria, viruses, toxins, or chemicals. Contaminated food does not smell, taste, or appear unusual in anyway.
How do I know if I have food poisoning?
Common symptoms of foodborne illness usually consist of nausea, vomiting, diarrhea, and stomach cramps. Fish toxins and poisons may produce distinct neurological symptoms.
More severe symptoms may be experienced by groups of people who are at higher risk for infections: young children, the elderly, and people with long-term health conditions.
How Can I Prevent Foodborne Illness?
Clean: Wash your hands before eating or preparing food, after handling raw meat, and after using the bathroom. Wash utensils, cutting boards, and countertops before and after preparing food.
Chill: Don’t leave foods sitting out at room temperature. Refrigerate them after serving.
Cook: Cook meats to their proper temperature. Use a meat thermometer to ensure the right temperature has been reached.
Rinse: Wash all fresh fruits and vegetables before eating.
Separate: Don’t cross-contaminate! Keep raw meats and their juices away from other foods.
What should I do if I get sick?
Most foodborne illnesses resolve in a few days. However, seek medical attention if you have severe dehydration, gray diarrhea, fever lasting more than 2 days, numbness, or difficulty breathing.
A stool sample is required to determine what exactly made you sick.
Where and to whom do I report my alleged foodborne illness?
Hawaii Department of Health, Disease Investigation Branch
Oahu – 586-4586
Maui – 984-8213 (Toll free: 984-2400)
Kauai – 241-3563 (Toll free: 274-3141)
Hawaii – 933-0912 (Toll free: 974-4000)
After hours, 566-5049 or toll free 1-800-360-2575
Why is it important to report suspected food poisoning to the health department?
Prompt reporting of foodborne illness to the Department of Health can help detect outbreaks and reduce the number of people who become ill.
Most common foodborne diseases (each link opens a new window):
Foodborne Illness Brochure
What type of classes do you offer?
We offer a 1 hour food safety class that covers the basic principles of time and temperature abuse, poor personal hygiene and cross contamination. We also offer a 2 day Food Safety Certification Workshop that includes food microbiology, foodborne illnesses, HACCP, inspection violations, vector control, and an exam.
Is there any charge for these classes?
How often do you offer the classes?
The classes and workshops are scheduled upon request. A minimum of 6 people are required for the 1 hour class and 15 people for the 2 day workshop.
Am I required to be "certified" in food safety before I can handle food?
Although we encourage everyone to be trained and educated in food safety, currently there are no requirements in the State of Hawaii.
I received a certificate from your training 4 years ago, when does it expire?
Currently there are no requirements for certification, therefore we can only recommend that you attend another food safety workshop every 5 years.
Hawaii Food Safety Program
Hawaii Department of Health Sanitation Branch
591 Ala Moana Blvd.
Honolulu, HI 96813
Phone: (808) 586-8012
Fax: (808) 586-4729
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