Food Safety Observations for Eating Out

Everyone enjoys a nice break eating out with friends or family. But remember, food can get contaminated anywhere – so it’s important to observe that food safety practices are being followed – no matter who prepares the meal or where you eat it.

Although contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness.

Most of the food illness incidents are caused by the poor food safety practices of restaurant workers. The most common causes of outbreaks in restaurants are sick workers spreading their germs onto the food and touching the food with their bare hands.

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Image Source: Shutterstock

Food Safety Training is Essential to Public Health

All employees, not just cooks, should be trained on the proper food safety principles and procedures: hosts, servers, managers, food handlers and more. Clear, thorough training procedures for new and existing restaurant employees will eliminate any question regarding  food safety.
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Food Contamination and Hazards

Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object.

A food contaminant is any harmful or poisonous agent (biological, chemical, or physical) – that is not naturally inherent to the food itself – in an amount that has the potential to pose a threat to human health or cause illness.

Because food becomes hazardous by contamination, food contaminants are also referred to as food hazards. A hazard is any source of potential damage, harm, or adverse health effects on something or someone.

The types of food contamination and the associated food contaminants (hazards) are:

  • Biological Contamination
    Biological contamination includes food contaminants (hazards) such as: bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
  • Chemical Contamination
    Chemical contamination includes food contaminants (hazards) such as: natural toxins (algae, fungi, molds, plants, allergens) and chemical contaminants (pesticides, industrial chemicals, cleaning and sanitizing agents, food additives, drugs, and other toxins).

    • Allergenic Hazards: Food allergens are a sub-category of natural toxins within chemical hazards. Some people are sensitive to certain proteins in foods. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.
  • Physical Contamination
    Physical contamination includes food contaminants (hazards) such as: foreign objects which include glass, metal, plastic, bone chips, hair, insects, pest droppings, and other undesirable particles or objects.

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Cross-Contamination
Cross-contamination is a different type of food contamination. Cross-contamination is the process by which a harmful microorganism, toxin, substance, or object is unintentionally transferred from a person, surface, or object (usually because of improper or unsanitary handling procedures) to contaminate food and result in human illness.

What are the main causes of foodborne illness?

The CDC states that foodborne infections in the U.S. are most commonly caused by viruses (59%), bacteria (39%), and parasites (2%).

Among these pathogens (microorganisms that can produce disease), the top five that cause the most foodborne illnesses in the U.S. are:

  • Norovirus
  • Salmonella
  • Clostridium perfringens
  • Campylobacter
  • Staphylococcus aureus (Staph)
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Image Source: Shutterstock

 

Danger Zone (40°F – 140°F)

Bacteria grows rapidly between the temperatures of 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone.”

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Two-Hour Rule

The absolute maximum time for leaving prepared foods at room temperature is 2 hours—including time for preparation, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90°F, discard foods after 1 hour.

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At Risk Groups for Foodborne Illness

Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:

  • Pregnant women;
  • Infants and young children;
  • Older adults;
  • People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or radiation treatment.

Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

At Risk Groups for Foodborne Illness

Food Safety Observations for Dining Out

Follow some basic food safety observations for dining out:

  • Check Inspection Scores
    Many state health departments make restaurant health inspection scores available on the web. Check the score before going to the restaurant  or check when you get there.
  • Make Sure the Restaurant Is Clean
    Confirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.
  • Check That Your Food Is Cooked Thoroughly
    Meat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.
  • Properly Handle Your Leftovers
    Taking your food to go? Remember to refrigerate within 2 hours of eating out. If food is left in a hot car or temperatures above 90ºF, refrigerate it  within 1 hour. Eat leftovers within 3 to 4 days.
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Image Source: Shutterstock

CDC Infographic (Protect Yourself When Eating Out):

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Credit: Centers for Disease Control and Prevention

References

 

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