The time I got food poisoning (even after doing everything right) 🤢

EHO Story 📩

As an EHO, I like to think I know how to avoid food poisoning. I’ve inspected hundreds of food businesses, spotted all the red flags, and advised countless people on how to stay safe.

But even with all that knowledge… I still got caught out.

I was on holiday in Morocco, staying at an all-inclusive resort. Now, I knew buffet food could be risky, so I was extremely careful:

✔️ Avoided high-risk foods like salad and rice.
✔️ Only picked food that was steaming hot and freshly served.
✔️ Took no chances with anything that looked like it had been sitting out.

My partner at the time? He ate everything. No concern whatsoever.

And guess what? I was the one who got food poisoning. Not him.

I spent the entire night violently ill, regretting every life choice that led me to that moment. The next morning, still weak and miserable, I dragged myself to reception to report it to the manager. (Because, of course, even on holiday, I was still in full EHO mode.)

Food Safety Tip 

Buffets can be a “breeding ground” for bacteria if not managed properly. Here’s what to consider:

✔️ Temperature control – Hot food should be kept above 63°C, cold food below 8°C (ideally below 5°C). Anything in between is the danger zone. (N.B. There are some exemptions for hot and cold holding, but if used, these must be properly planned and covered in a HACCP system.)
✔️ Beware of ‘topped up’ trays – never mix fresh food with ‘old’ food.
✔️ Rice is a high-risk food – If left at room temperature, it can grow Bacillus cereus, which can cause food poisoning even if you reheat it.
✔️ Salad isn’t always safe – For example; If washed in contaminated water, it can get contaminated with harmful bacteria like E. coli O157 or Salmonella.

The Serious Lesson

Food poisoning isn’t just about what you eat—it’s also about how food is handled behind the scenes. I did everything right, but if food safety controls weren’t in place at that resort, it didn’t matter.

That’s why in the food industry, food handlers need to know what they’re doing. A business can look nice on the surface, but if food isn’t handled properly, customers will get sick.