Dining out at a restaurant is a popular way to commemorate special occasions. Anniversaries, birthdays and other milestones are often celebrated at local restaurants. Though restaurants typically adhere to strict protocols governing hygiene, foodborne illnesses are a threat whenever food is being served.
Foodborne illness is caused by eating or drinking foods and beverages contaminated with disease-causing microbes or pathogens, indicates the Minnesota Department of Health. McGowan Program Administrators, which offers commercial insurance products, says two-thirds of all foodborne illness outbreaks in the United States originate in restaurants. Roughly one-sixth of the U.S. population is sickened by these illnesses in any given year, and around 3,000 people die due to foodborne illnesses.
Since the consequences of foodborne illnesses can be so significant, restaurants and other food-service providers take many steps to keep their customers safe.
Cleaning
Cleanliness is vital to preventing foodborne illness. The USDA says anyone who handles food should wash their hands before and after touching food and after using the bathroom. Proper handwashing involves using soapy water for at least 20 seconds.
All surfaces that come in contact with raw meat, poultry, fish, and eggs should be thoroughly cleaned with hot, soapy water. Faucets and counter/prep areas should be thoroughly cleaned as well. Sanitizing cutting boards and non-porous items with a solution that includes 1 tablespoon of unscented, liquid chlorine bleach per gallon of water also is advisable.
Check food
Restaurant owners and their employees must inspect products that come into their kitchens. Vacuum-packed or canned foods that were sealed improperly can host Clostridium botulinum, so odd smells or swelled or bloated packaging could indicate an item is rancid. Ready-to-eat foods like hot dogs may contain Listeria, so they must be cooked to high temperatures. Produce should be inspected and washed thoroughly to avoid E. coli contamination. Discard anything that looks or smells unnatural.
Temperature control
Routine inspections of thermometers in freezers and refrigerators can ensure that foods are stored at safe temperatures.
Foods that are kept under warming lamps or in warming trays should be discarded if they are out too long and have cooled to points where pathogens can grow. The same can be said for refrigerated foods or items that are served cold that have been at room temperature for a while.
Chefs should use food thermometers to test the doneness of foods rather than relying on sight or feel. Foods should be cooked to the recommended safe minimum internal temperature.
Food safety certification
Certain companies, such as ServSafe and Learn2Serve, offer food safety certification courses. All staff can be trained and certified in these areas as an extra measure of protection against foodborne illnesses. At the very least, restaurant owners can share the resources available through the Centers for Disease Control and Prevention at www.cdc.gov.
Restaurants need to remain diligent to prevent foodborne illness among patrons.
