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Food and waterborne disease outbreak investigation questionnaire toolGuidanceSuggested citation: European Center for Disease Prevention and Control. Food and waterborne disease outbreak investigation
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How to fill out food- and water-borne disease

01
Wash your hands thoroughly with soap and water before handling any food or water.
02
Clean all fruits and vegetables before consuming them. Use running water to rinse them thoroughly.
03
Cook food at the right temperature to kill any harmful bacteria or viruses.
04
Store food at the proper temperature to prevent bacterial growth.
05
Drink clean and safe water. If in doubt, boil the water before consuming.
06
Practice good personal hygiene, such as washing hands after using the bathroom and before preparing food.
07
Avoid consuming raw or undercooked meat, poultry, seafood, and eggs.
08
Keep kitchen surfaces, utensils, and equipment clean and sanitized.
09
Be cautious when eating at street food stalls or restaurants with questionable hygiene practices.
10
If you suspect you have a food- or water-borne illness, seek medical attention immediately.

Who needs food- and water-borne disease?

01
Anyone who consumes food or water is susceptible to food- and water-borne diseases.
02
This includes individuals of all ages, from infants to the elderly.
03
People with weakened immune systems are particularly at risk, including those living with HIV/AIDS, undergoing chemotherapy, or taking immunosuppressive drugs.
04
Travelers to foreign countries may also be more prone to food- and water-borne illnesses due to exposure to new pathogens.
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It is important for everyone to follow proper food and water safety practices to minimize the risk of these diseases.
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Food- and water-borne diseases are illnesses caused by consuming contaminated food or water.
Healthcare providers and laboratories are required to report cases of food- and water-borne diseases to public health authorities.
Healthcare providers can fill out food- and water-borne disease forms electronically or submit reports through designated reporting systems.
The purpose of reporting food- and water-borne diseases is to track outbreaks, identify sources of contamination, and prevent further spread of the diseases.
Information such as patient demographics, symptoms, laboratory results, and possible sources of contamination must be reported on food- and water-borne disease forms.
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