Food Safety: Eating Out

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Food Safety: Eating Out

 

 

by Beth Gold, R.D.

Not so long ago, eating out was an occasional luxury; now, it's a way

of life. On a typical day in 1999, 4 of 10 adults ate food prepared

at a restaurant.

 

Sheer numbers make it almost inevitable that some people will get

sick from eating out, but just how common is it? More important, is

there anything we can do to protect ourselves?

 

By the Numbers: Food-Borne Illness

 

The Centers for Disease Control reports an estimated 76 million cases

of food-borne-related illness in the United States each year,

resulting in 325,000 hospitalizations and 5,000 deaths.

 

The raw numbers seem high, but considering how many meals are served

every day, the risk of contracting serious health problems from a

restaurant meal is very low. It's difficult to determine the odds of

developing a minor food-related illness because mild cases often go

unreported.

 

How To Spot Trouble

 

Buffets, salad bars and takeout require more care to maintain food

safety. Whenever food sits for a prolonged period of time, the risk

of bacteria growth increases if certain guidelines aren't met.

 

Meals prepared to order are more likely to be served at the correct

temperature, but the same general safety guidelines apply as at

buffets. If you have any doubts, send the food back.

 

Here are some tips to help ensure a safe dining experience:

 

Trust first impressions. Is the dining area clean? How about the

bathroom? Do food handlers maintain personal sanitary standards? Pay

attention to the details; they reveal management's concern for

cleanliness and probably offer a good indicator of standards in the

kitchen.

 

 

Expect a well-managed buffet. Is someone monitoring the temperature

of the buffet items? Hot food should be served steaming hot. It takes

effort to maintain a 140°F dish. If you have doubts, skip the buffet

and order from the menu.

 

 

Check the temperature. The danger zone for bacteria growth is 40°F -

140°F; bacteria multiply rapidly in as little as 2 hours if

temperatures of hot and cold foods are not maintained.

 

The temperature of hot food should be 140°F or higher. If hot food at

a buffet is not hot enough to steam, be careful. If practical, take

food that's closer to the heat source.

 

Similarly, all cold food served at a buffet or salad bar should be

held below 40°F and kept on ice. The ice should be replenished

regularly.

 

 

Look for fresh, crisp produce. Judge the quality of fruits and

vegetables carefully. Is the lettuce crisp, or is it brown around the

edges? If fruits or vegetables seem old or wilted it may signal

improper handling.

 

 

Eat takeout promptly. If buying takeout is one in a string of

errands, make it your last stop before heading home. Refrigerate

leftovers within 2 hours.

 

 

Maintain the heat. Consider keeping cooked, take-out food in a 200°F

oven until serving to help maintain the temperature. All leftovers

not eaten right away should be reheated the next day until they are

hot and steamy (165°F is the target temperature).

 

 

Beth Gold, R.D., is the program coordinator for the Behavioral Weight

Management Research Lab at the University of Vermont.