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.
Food Safety Training is Essential to Public Health
- Learn about cross contamination, cold and hot food safety, best practices for personal hygiene, and foodborne illnesses.
- Food Manager ANSI Certification: SALE $99.00 - Valid in all States
- Food Handler ANSI Training for only $7.00!
- 10% OFF SALE: Enter Promo "TRAIN10OFF" at Checkout
Bacteria 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.”
Food Safe Two-Hour Rule
Likewise, to prevent a foodborne illness, remember the 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.
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.
CDC Infographic (Protect Yourself When Eating Out):
- Download: Protect Yourself When Eating Out [PDF]