Management’s commitment to improve food safety is not only the core of a successful and effective food safety management system, but it is increasingly becoming an area of assessment for inspectors and third-party auditors due to the critical role food safety leadership plays in protecting public health.
As a general rule, the kitchen should always address food poisoning complaints in this way. All food eaten on the day of the complaint should be tested for any pathogens, so that feedback can be given to the client.
Obviously Legionella pneumophila being a water-borne organism, this is likely to impact on its prevalence of and thus the diseases caused by it (most famously Legionnaire’s Disease but also the other forms of legionellosis). This will be of particular concern to hotels, lodges, guest houses and the like.