Introduction
Authorisation
This report was requested by CEO of Glorious Food Company, who expressed that there have been many cases of food poisoning in Auckland CEO. Purpose
The purpose of this report is to investigate that there are no case of food poisoning at their restaurants, as that could affect our therefore their business. Scope
The investigation was carried out at Auckland CEO only. It only represents their restaurants, not letter enquiries. Limitations
This report was prepared within seven days. As a result, there is a limit to the number of respondents for the questionnaire, and the depth of the internet review of the literature. Sources of information
Data for the report was elicited from two sources: Internet findings
]Relevant websites tell the information about food poisoning, they describe what injuries and illness can have by food poisoning, and also tell some facts about the seriousness of food poisoning, and how to prevent food poisoning. Questionnaire findings
In order to see the response from different people, a questionnaire(see the Appendix) were completed by 15 random people, they include at least two different cultures. The questionnaire contained various types of item: yes/no questions, and closed and open questions.

Findings and analysis
Internet findings Food poisoning is an illness caused by eating bad food or drink, it can cause headaches, vomiting, diarrhea, and fever, and may last a few hours or days, in some cases it can and does kill, especially babies and older people. According to Institute of Food Science and Technology (n.d.) it can be prevented by using care and good health standards when preparing and storing food. It is not isolated to any one country but affects many including Canada, China, India, USA, and New Zealand. In the US the number of reported food poisoning cases have increased dramatically since 1999, and from 2005-2010 there were nearly 2,500 cases reported. What is particularly interesting is the corresponding increase in imported foods resulting from globalisation and the obvious transference of food from various countries. Most of the cases involved fish or spices including dried peppers. “Nearly 45 percent of the imported foods causing outbreaks came from Asia” (Stewart, 2012). In Canada in 1987, 105 people suffered from a neurotoxin after eating mussels, 3 of them died. In New Zealand, some years later, 180 people were affected by the same poison, fortunately no one died, but it highlighted a problem for New Zealanders. There are nearly 4,000 shellfish varieties, and over 1,000 Greenlip Mussel Farms in New Zealand. Apart from the Greenlip Mussel’s health benefits it is also a major export for this country so it’s important for it to be non-toxic. Shellfish get a nasty bug, called Amnesic, which “damages brain cells and causes permanent short-term memory loss” (What’s really in our food? n.d.). It has the same symptoms as other food poisoning but it is often accompanied by slurred speech, shortness of breath, and tingling or burning in and around the mouth. One of the key reasons for poisoning is the place where it is gathered, e.g. it is not safe to gather shellfish near a sewer outlet or a cattle run-off because of the pollutants in the water; and shellfish cannot be left in the sun as they die so are not edible. Both China and India have had major problems with people ‘adding’ something to food or drink to make more (money and/or food) or by not storing the product correctly. In June, in Changsha, 150 students showed symptoms of food poisoning, 27 were hospitalised (Chen, 2013). And in July, in Chengdu, 37 out of 192 people at a banquet had to have medical treatment, fortunately none were critical (An, 2013). In India, a headteacher was arrested in Chhapra for adding pesticide to children’s midday meal – 23 died. (Burke and Chaurasia, 2013). The Mayo Clinic makes