Check Out That Restaurant; etc.

Check Out That Restaurant
http://www.dec.state.ak.us/eh/fss/consumers/check_out_that_restaurant.htm

Local health departments can't be everywhere all the time. Restaurants can't be perfect all the time.

So what can you do to protect yourself when dining out? Here are some simple tips that can help you judge the cleanliness and safety of the restaurants you visit.

Hot foods should be hot! If the food on the buffet isn't hot enough to steam, you may want to pass it up. Hot foods should be at 140 degrees Fahrenheit on the buffet or when served to your table. Most foods require cooking to higher temperatures before they are put on the buffet.

Cold foods should be cold! Foods that are required to be cold to prevent growth of microorganisms should be 40 degrees Fahrenheit or less. Foods left at room temperatures can often grow harmful bacteria in as little as 2 hours. If foods aren't the right temperature, don't eat them.

Take a look at your servers. Are they clean looking? Most important, do their hands and fingernails look clean? Do they keep their hands away from their face and hair? Foodborne illness can be passed person to person or from the bathroom by unwashed hands. Burns and cuts that may be infected are also a good source of harmful bacteria.

If you can, try to get a glimpse of the person that is fixing your food. You decide from there.

Plates, glasses, and utensils should be clean and spot free. If they have dried-on food, finger prints or lipstick on glasses, then the dishwasher is likely on the blink. Ask for clean replacements or move on down the road.

Fresh foods such as fruits and vegetables should look and smell fresh. Wilted salads my be an indication that the product is old or has not been properly handled.

See any bugs? If you have to share your table with roaches, it's time to leave.

What is the general condition of the restaurant environment? Sure, you don't eat off the floor, but how the manager keeps the place up may be an indication of the amount of pride they take in preparing your food.

IF YOU HAVE A PROBLEM . . .

If you have a problem, tell the management. Usually they want to know. If they don't care, don't go




Financial Stress
http://abcnews.go.com/Health/story?id=5867963&page=1


Food Safety when You're Traveling

Food is an important part of traveling whether the trip is for work or fun. "Food poisoning" can and does occur. Common symptoms are diarrhea, an upset stomach, cramps and general malaise. These can spoil anyone's trip and can be serious for the very young, elderly or persons who are not in good health for other reasons. The following are a few simple principles that can help you avoid food borne illness when you travel:

* Keep perishables cold by using a cooler with ice or refreezable ice packs. Freezing foods such as sandwiches, juices and milk before you leave home will keep them cold longer. If you are traveling for several days, plan to buy meats or other perishables every day if you don't have adequate coolers.
* Transport foods cold rather than hot if they must be carried for more than 2 hours before eating. Where possible, cook foods just before eating by using portable grills or those at park or camping areas.
* If you don't have a cooler stick with safe foods like canned meats or fish, natural or processed cheeses, crackers, peanut butter and very dry sausage products. Throw leftover meats away after the meal unless you can cool them down within 2 hours.
* If you buy fresh fruit or vegetables from roadside markets, wash them thoroughly before eating.
* When you are eating out - check the overall appearance of the restaurant and personnel. Many major fast food franchise restaurants enforce sanitation rules strictly. If the restaurant's general appearance raises any doubts about the attention to cleanliness, order very carefully or choose another restaurant. When in doubt, order foods that are cooked just before serving. For example, a hamburger or a grilled steak is likely to be safer than barbecued beef, swiss steak, beef stew, or
roast beef. Those items may easily have been held at the wrong temperatures or for too long a time, or improperly cooked or reheated. Order a grilled cheese sandwich rather than ham or tuna salad, broiled or fried fish instead of casseroles. And for dessert, choose fruit or fruit pies rather than cream, custard or pumpkin pies.


foodsafety gov web site
http://www.foodsafety.gov/

Gateway to Government Food Safety Information

News & Safety Alerts

Consumer Advice

Disaster Assistance

* Food and water safety after fires, floods, hurricanes, power outages, etc.

Food Handling

* Away From Home
Food Safety Away from Home
Federal Government Web Sites

* Eating Out/Bringing In: Food Safety for You (FDA)
Safe Eats
Eating Out/Bringing In

We all eat out and bring in food. This includes ready-to-eat foods from restaurants and supermarkets. Here's the way to make these meals even more enjoyable.

Eating Out

Eating in a restaurant, cafeteria, or a fast-food place is usually a safe and enjoyable experience.

You should take actions to ensure that your food is safe. Keep these rules in mind:

Clean, Cook, and Chill.

Clean: When you eat out, look at your physical surroundings before you even sit down. If they're not up to your cleanliness standards, you might want to eat somewhere else.


Cook: No matter where you eat, always order your food cooked thoroughly, especially meat, poultry, fish, and eggs. When you're served a hot meal, make sure it's served to you piping hot and thoroughly cooked, and if not, send it back.

Don't eat undercooked or raw foods, such as raw oysters. People with liver disorders or weakened immune systems are especially at risk for getting sick. Also, avoid eating raw or undercooked eggs.

They can be a hidden hazard in foods like Caesar salad, custards, and some sauces. If these foods are made with pasteurized eggs, however, they are safe. If you are unsure about the ingredients in a particular dish, ask before ordering it.

Bringing In Doggie bag

Many people are packing up leftovers to eat later. Care must be taken when handling these leftovers.

The Doggie Bag: If you will not be arriving home within 2 hours of being served, it is safer to leave the leftovers at the restaurant.

Get Food Home Fast: Remember that the inside of a car can get very warm and bacteria can grow rapidly. For safety's sake, it's best to go directly home after eating out and put your leftovers in the refrigerator.


Let's Do Lunch!
We're on the go and often carry our lunches to work or school - or pack lunches for others.
Use these TIPS to pack a safe lunch!

* Keep them clean! Make sure your hands, food preparation surfaces, utensils, and lunch boxes are clean. Use hot, soapy water to effectively get rid of bacteria. Also, remember to thoroughly rinse fresh fruits and vegetables under running water before packing them.

* If you're making sandwiches the night before, keep the sandwiches in the refrigerator and pack them to go in the morning. Packed lunch box with apple, bannana and thermos on the side

* Keep hot foods hot. Use an insulated thermos for soup, chili, or stew. First, fill the thermos with boiling water and let it stand for a few minutes. Then empty the thermos, and fill it with piping hot food. Keep the lid tightly closed until lunchtime.

* When packing lunch boxes, take cold foods right from the refrigerator and freezer and pack them in a box. Include a cold pack.

* Freeze single-sized juice packs overnight and place the frozen drink in with your lunch. The juice will thaw by lunchtime, but it will still be cold. The frozen drink will also keep the rest of the lunch cold.

* Don't let food sit in warm temperatures for very long. Eat it or put it right back in your lunch box with a frozen cold pack. Any perishable food (e.g., meat, poultry, or egg sandwiches) that were not eaten at lunch should be discarded if proper storage is not available.

* Travelers' Health: Safe Food and Water, Travelers' Diarrhea (CDC)
* Food Safety While Hiking, Camping, and Boating (FSIS)
* Handling Food Safely on the Road (FSIS)
* Mail Order Food Safety (FSIS)
* Safe Handling of Take Out Foods (FSIS)

State and Local Government Web Sites

* Buffet Style Dining (Department of Public Health, Seattle & King County, Washington)
* Check Out That Restaurant (Food Safety & Sanitation Program, Alaska)
* Child's Class Field Trip (Cooperative Extension Service, Mississippi)
* Food Safety at the Office (Cooperative Extension Service, Nebraska)
* Food Safety when You're Traveling (Cooperative Extension Service, Minnesota)
* Picnic Safety (Food Safety & Sanitation Program, Alaska)
* Quiz Your Caterer (Food Safety & Sanitation Program, Alaska)
* Safety at the Salad Bar (Department of Environmental Conservation, Alaska)
* Takeout Food Safety (Department of Environmental Conservation, Alaska)

International Government Web Sites

* A Guide on Safe Food For Travellers (World Health Organization)

Additional links to federal, state and local government agencies.
www.FoodSafety.gov


* Clean: Handwashing
* Separate: Don't Cross-Contaminate
* Chill: Refrigerate Promptly
* Cook: Cook It Safely
* Store: Keep It Safe
* In the Kitchen
* Cooking for Groups and Bake Sales


* Consumer Advice for Women (including expectant mothers & child care providers)

Seniors

* Consumer Advice for Seniors

Persons with Immune Diseases

* Food Safety Advice for Persons with AIDS or Other Immune Defficiencies

Product-Specific Advice

* Drinking Water
* Eggs
* Fruits, Vegetables, & Juices
* Game Meat
* Meat & Poultry
* Milk/Dairy
* Seafood
* Pet Food
* Refrigerated Ready-to-Eat Foods

Seasonal Advice

* Back To School
* Holidays



* Summer
* Seasonal Food Safety (FSIS)

More Web Sites

* Fight BAC! (Partnership For Food Safety Education)
* Frequently Asked Questions
* Other Languages
* Food Safety Information Center (NAL)
* Video Library
* Information on Other Topics
(e.g. biotechnology, BSE (Mad Cow Disease), food irradiation, pesticides, food additives, color

additives)


www.FoodSafety.gov



Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices

http://www.cfsan.fda.gov/~dms/prodsafe.HTML


Contents:

* Staying Healthy... Staying Safe
* Buying Tips for Fresh Produce
* Storage Tips for Fresh Produce
* Preparation Tips for Fresh Produce
* Safety and Fresh-Squeezed Products
* Q&As about Fresh Produce

cucumbersStaying Healthy... Staying Safe

Fruits and vegetables are an important part of a healthy diet. Your local markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious.

As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, it's important to handle these products safely in order to reduce the risks of foodborne illness.

Avoiding Foodborne Risk is Easy

Harmful bacteria that may be in the soil or water where produce grows may come in contact with the fruits and vegetables and contaminate them. Or, fresh produce may become contaminated after it is harvested, such as during preparation or storage.

Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, which can cause serious - and sometimes fatal - infections. However, it's easy to help protect yourself and your family from illness by following these safe handling tips!

Tips for Fresh Produce
Buying Tips for Fresh Produce

You can help keep produce safe by making wise buying decisions at the grocery store.

* Purchase produce that is not bruised or damaged.
* When selecting freshcut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice.
* Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.



Storage Tips for Fresh Produce

Proper storage of fresh produce can affect both quality and safety.

To maintain quality of fresh produce:

* Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
* All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.

Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!

Preparation Tips for Fresh Produce

washing produce

What About
Pre-washed Produce?

* Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
* As an extra measure of caution, you can wash the produce again just before you use it. Precut or prewashed produce in open bags should be washed before using.

Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.

* Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
* All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
* Even if you plan to peel the produce before eating, it is still important to wash it first.
* Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
* Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
* Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Focus On: Health Risks with Raw Sprouts

Raw sprouts that are served on salads, wraps, and sandwiches may contain bacteria that can cause foodborne illness. Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked.

* To reduce the risk of illness, do not eat raw sprouts such as bean, alfalfa, clover, or radish sprouts. All sprouts should be cooked thoroughly before eating to reduce the risk of illness.
* This advice is particularly important for children, the elderly, and persons with weakened immune systems, all of whom are at risk of developing serious illness due to foodborne disease.

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those products.

washing a cutting board

In addition, be sure to:

* Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
* For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
* If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.


Fruit and Vegetable Juices
Safety and Fresh-Squeezed Products

When fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.

* Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.
* These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

* Juices that are fresh squeezed and sold by the glass - such as at farm markets, at roadside stands, or in some restaurants or juice bars - may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.
* If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don't drink it or bring it to a boil to kill any harmful bacteria that may be present.

Those at risk for foodborne illness should not drink unpasteurized juice unless it is brought to a boil first.


Q&As about Fresh Produce

Q, Question What is "organic produce"?
A, Answer Organic produce is grown without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer meets the U.S. Department of Agriculture's organic standards. Companies that handle or process organic food before it reaches the supermarket or restaurant must be certified, too.

Q, Question: What is ethylene gas - and how does it affect produce?
A, Answer Some fruits and vegetables - like bananas - naturally produce ethylene gas when they ripen. Oftentimes, such fruits and vegetables are harvested in the unripened state to preserve firmness and for long shelf life; they are later exposed to ethylene gas to induce ripening.

Q, Question: What does the "use-by" date mean on a package of fresh produce?
A, Answer A "Best-If-Used-By- (or Before)" date is the last date recommended for peak quality as determined by the manufacturer of the product.

Q, Question: Why are wax coatings used on fruits and vegetables?
A, Answer Many vegetables and fruits make their own natural waxy coating. After harvest, fresh produce may be washed to clean off dirt and soil - but such washing also removes the natural wax.

Therefore, waxes are applied to some produce to replace the natural waxes that are lost. Wax coatings help retain moisture to maintain quality from farm to table including:

* when produce is shipped from farm to market
* while it is in the stores and restaurants
* once it is in the home

Waxes also help inhibit mold growth, protect produce from bruising, prevent other physical damage and disease, and enhance appearance.

Q, Question: How are waxes applied?
A, Answer Waxes are used only in tiny amounts to provide a microscopic coating surrounding the entire product. Each piece of waxed produce has only a drop or two of wax.

Coatings used on fruits and vegetables must meet FDA food additive regulations for safety.

Produce shippers and supermarkets in the United States are required by federal law to label fresh fruits and vegetables that have been waxed so you will know whether the produce you buy is coated.

Watch for signs that say: "Coated with food-grade vegetable-, petroleum-, beeswax-, or shellac- based wax or resin, to maintain freshness."

Fight BAC - Clean, Separate, Chill, Cook - Keep Food Safe from Bacteria
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National Food Safety Programs: Produce Safety
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CFSAN Home | CFSAN Search/Subject Index | CFSAN Disclaimers & Privacy Policy | CFSAN

Accessibility/Help
FDA Home Page | Search FDA Site | FDA A-Z Index | Contact FDA

FDA/Center for Food Safety & Applied Nutrition
Hypertext updated by ear/cjm/dms July 16, 2008



http://www.fsis.usda.gov/Fact_Sheets/Safe_Handling_Take-Out_Foods/index.asp
Safe Handling of Take-Out Foods
TAKE-OUT AND DELIVERED FOODS

Holiday Meals, Picnics, Tailgate Parties, or Just a Busy Day
In today's busy world, take-out and delivered foods are experiencing runaway popularity. Some foods are hot and some are cold when purchased. Foods from fast food restaurants are most often consumed immediately. Take-out foods may be purchased in advance for eating at a later time, such as a party platter or a cooked holiday meal. No matter what the occasion, more and more people are relying on others to prepare their food.

Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential to ensure the food is safe for you to eat.

2-Hour Rule
To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below.

Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.

Keep HOT Food HOT!
Keep COLD Food COLD!

If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food remains safe for you to eat at a later time.

Hot Take-Out or Delivered Food
Once food is cooked, it should be held hot, at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.

If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.

Cold/Refrigerated Take-Out or Delivered Food
Cold foods should be kept at 40 °F or below.

Refrigerate perishable foods as soon as possible, always within 2 hours after purchase or delivery.

If the food is in air temperatures above 90 °F, refrigerate within 1 hour.

Keep foods cold on the buffet table by nesting serving dishes of food in bowls of ice. Use small platters and replace them with fresh refrigerated platters of food often, rather than adding fresh food to a serving dish already on the table.

When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event, or outdoor buffet—a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of ice or frozen gel packs. Keep the cooler in the shade when possible.

Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 °F.

Leftovers?
Discard all perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.

Whole roasts, hams, and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer. Turkey legs, wings, and thighs may be left whole.

Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.

Refrigerator Storage at 40 °F or Below
Cooked meat or poultry 3 to 4 days
Pizza 3 to 4 days
Luncheon meats 3 to 5 days
Egg, tuna, and macaroni salads 3 to 5 days
Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.

Freezer Storage at 0 °F or Below
Cooked meat or poultry 2 to 6 months
Pizza 1 to 2 months
Luncheon meats 1 to 2 months
Salads made with mayonnaise do not freeze well.

Foods kept frozen longer than recommended storage times are safe but may be drier and not taste as good.

WHEN IN DOUBT, THROW IT OUT!
FOLLOW THESE GUIDELINES FOR COOKED, REFRIGERATED, OR FROZEN TAKE-OUT AND DELIVERED MEALS

Thawing Meals
Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds. Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw and can be taken out of the freezer and put into the refrigerator at a later time.

Once the cooked meat or poultry and side dishes thaw, plan to eat them within 3 to 4 days. The food may be eaten cold or reheated.

Frozen food can be put directly into the oven without thawing.

Follow the package directions for thawing, reheating, and storing.

Reheating Meals
Reheat foods containing meat or poultry to an internal temperature of at least 165 °F. Always use a food thermometer to verify the internal temperature of the food.

Reheat sauces, soups, and gravies to a boil.

If reheating in the oven, set oven temperature no lower than 325 °F.

Reheating in slow cookers and chafing dishes is NOT recommended because foods may stay in the "Danger Zone" (between 40 and 140 °F) too long.

When reheating food in the microwave oven, cover and rotate food for even heating. Always allow standing time before checking the internal temperature of the food.

Consult your microwave oven owner's manual for recommended times and power levels.


Last Modified: October 4, 2007





Fact Sheets

Safe Food Handling
At-Risk Populations
Meat Preparation
Poultry Preparation
Egg Products Preparation
Seasonal Food Safety
Appliances & Thermometers
Foodborne Illness & Disease
Emergency Preparedness
FSIS Programs & Workforce
Production & Inspection
Food Labeling



Take Out Food Safety
http://www.dec.state.ak.us/eh/old_dec/deh/sanitat/takeout.htm

Mealtime is "grab and go" for many people. Take-out food is taking over. Wherever you obtain your take-out food, certain food safety tips apply:

Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. If you're serving food in temperatures over 90 F, such as a picnic, limit the time in which food sits out to one hour or less. Just ONE bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and 2,097,152 bacteria in seven hours!

Don't hesitate, refrigerate . . . at 40 F or colder . . . if you won't be eating your take-out meal within two hours.

Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables.

Also, refrigerate fresh, peeled and/or cut fruits and vegetables within a couple of hours.

Refrigerate hot take-out foods right away if you won't be eating them within two hours -- let the refrigerator cool them down. Leave the covers of containers cracked open to help food cool faster.

Cover tightly once the food is cooled.

For large quantities, divide food into loosely covered shallow containers before refrigerating; cover tightly when cool. Food cools more rapidly in shallow containers, limiting the growth of bacteria.

If you leave your pizza and other perishable foods at room temperature for more than a couple of hours, TOSS them out. Some types of bacteria can form a heat-resistant toxin that cooking can't destroy.

Plan to eat take-out foods and leftovers within a day for greater safety and quality.

Don't reheat take-out food in its original container in the microwave, unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass and glass ceramic cookware, and those labeled for microwave use.

To heat thoroughly in your microwave:

COVER the microwave container with a lid or plastic wrap turned back at one corner. The plastic wrap shouldn't touch the food. This prevents the possible absorption of chemicals from the plastic wrap at high temperatures. Trapped steam helps destroy bacteria and ensure uniform cooking.

STIR AND/OR ROTATE food midway and as needed during microwaving.

REHEAT foods until they are steaming hot throughout (165 F).

You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to two or more weeks before you get sick from contaminated food. Sometimes it's hard to know if food has been handled

4 Ways to Make Safer Food Selections
Your Guide to Safer Eating Out and Taking Out
http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=358&topic_id=161
1&level3_id=5972&level4_id=0&level5_id=0&placement_default=0

Introduction

You're probably already taking precautions against foodborne illness at home, but you need to be careful when you are away from home too. Here are four easy steps you can take to protect yourself and your loved ones when you are selecting foods that are ready to eat at a restaurant, delicatessen, take-out counter, or grocery store.


4 Ways to Make Safer Food Selections:
Your Guide to Safer Eating Out and Taking Out

1 Be Aware of Raw or Undercooked Foods

Foods from animals such as meat, poultry, fish, shellfish, and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, older adults, and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids), or if you have a compromised immune system due to: steroid use; conditions such as AIDS, cancer, or diabetes; or
treatments such as chemotherapy.

To reduce your chances of foodborne illness you should stay away from:

* Raw fish or shellfish —oysters, clams, sushi, sashimi, ceviche
* Meat or seafood ordered undercooked such as "rare" hamburger, beef, lamb, pork, or fish.
* Eggs ordered undercooked and food with uncooked egg ingredients—such as "runny" fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise, and Caesar salad dressing; desserts like chocolate mousse, meringue pie, and tiramisu.

2 Ask About Preparation

Recipes vary. If you're not sure whether a ready-to-eat item contains undercooked ingredients, ask how the food is prepared.

3 Request that Food be Thoroughly Cooked

If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish, or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it to be thoroughly cooked.

4 Make a Different Choice

With certain foods, such as oysters on the half shell or an egg-based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness.

To learn more about foodborne illness and ways to prevent it, talk to your health care professional or your local health department, or visit the www.FoodSafety.gov web site.

FDA Model Brochure Chart of Who's at Risk, Risky Foods, and Cause of Illness

While the following model chart is included in the FDA model brochure, inclusion in a custom-designed brochure, in whole or in part, is optional. Portions of the chart may be selected for use rather than using the entire chart, if only certain portions apply based on the foods offered. For example, a food establishment serving only shucked molluscan shellfish such as oysters on the half shell, may opt to include the portion of the chart dealing with shucked molluscan shellfish and omit the other
portions.

The model chart is not intended to be used independently of the brochure. Use of the chart alone constitutes noncompliance with the reminder requirement.
Foodborne illness is preventable - if you take the right precautions

RISKY FOODS
(This is a partial listing) WHO IS AT RISK CAUSE OF ILLNESS
Raw or undercooked eggs:
Caesar salad dressing; soft-cooked eggs; Monte Cristo sandwich; meringue pie; some puddings and custards; mousse; sauces made with raw eggs (e.g., Hollandaise) Eveyone, especially
Older Adults
Young Children
Immune-Compromised Salmonella Enteritidis
Raw dairy products:
Raw or unpasteurized milk;
some soft cheeses like...
Camembert, Brie Everyone, especially
Pregnant Women
Older Adults
Immune-compromised
Young Children Listeria monocytogenes
E. coli O157:H7
Campylobacter
Salmonella
Raw or rare meat:
Hamburger, carpaccio Everyone, especially
Older Adults
Young Children E. coli O157:H7
Salmonella
Raw or undercooked molluscan shellfish:
Raw clams or oysters on the half shell Everyone, especially
Persons with liver disease
or alcoholism
Immune-compromised Vibrio vulnificus
Other vibrios
Hepatitis A
Raw fish:
Sushi, ceviche, tuna carpaccio Everyone, especially
Immune-compromised
Older Adults Parasites
Vibrio parahaemolyticus

PDF version

Implementation Guidance for the Consumer Advisory Provision of the FDA Food Code (including Model

Brochure)



Hypertext updated by cjm/dms 2001-JAN-03 safely. If you don't know, give food the heave ho!