Food Safety While Dining Out to Prevent Foodborne Illnesses
While dining out offers an attractive alternative from cooking at home, it comes with responsibility. Foodborne illnesses remain a major concern for American individuals eating away from home, especially since there is no evidence to suggest COVID-19 is spread through handling or consumption of food. Follow these few simple cautionary measures to ensure safety from foodborne illnesses while enjoying eating out at restaurants or fast food locations.
Examine inspection scores
While most restaurants display their inspection results, almost all restaurant inspection scores can be found on local health department websites or related sites – simply google the county/city and “health department inspection reports.” Consumers can also call their county or parish health departments to inquire how to obtain them It is vital to know where the restaurant stands with the health department and if they have met the strict American public health regulations.
Send back undercooked food
If the temperature of the ordered food is lukewarm, which is 40 degrees Fahrenheit to 140 degrees Fahrenheit, it is in the danger zone and could be susceptible to growing bacteria. All meat, poultry and seafood should be cooked fully. If a consumer suspects the food they are eating had not been held at the proper temperature, or cooked thoroughly, speak to the server or simply send the food back to the kitchen for re-preparation; when a restaurant is serving a customer it should perform this undertaking to the liking and expectation of that consumer. If this reality becomes a habit, think about choosing s different food establishment.
Restaurants can and should be judged by their cover. Pristine floors, walls, tables, etc. are excellent indicators pertaining to the restaurant’s hygiene, as well as clean-cut, polite employees. A restaurant’s sanitation habits are displayed on the tables, floor, bathrooms, silverware and so forth. Too many warning signs should raise red flags.
Be cautious concerning leftovers
Leftovers can pose a risk as many individuals bring home food from restaurants for consumption at a later time. However, as with all leftovers, the food should be refrigerated within 2 hours of being cooked. After 3 to 4 days, the leftover restaurant food should be thrown out and not consumed. Leftover food can easily grow dangerous pathogens over time – abiding by these guidelines can at least diminish the prospects of that happening.
According to one national food poisoning lawyer, Ron Simon, “eating out is an American pastime. But using common sense and following some basic preventative guidelines, can be a life saver.