Many people enjoy dining out. Yet, food safety concerns can become a question as you watch the news or see an inspection letter grade posted at the entrance of retail establishments lower than an “A”. Restaurant practices can even cause anxiety, especially when dining somewhere new. Use these tips to help you determine whether food safety is a priority in a particular eatery.
Food safety concerns can become a question when you see an inspection letter grade posted at the entrance of retail establishments lower than an “A”.
Photo credit: South Carolina Department of Agriculture
Check the Restaurants’ Inspection Scores
All 50 states have inspections completed by one of their departments. The health department completes the inspections in some states, while others may use the Department of Agriculture. Specific requirements and frequency of inspections may vary. However, most states inspect restaurants at least twice yearly with a food code based on the Food and Drug Administration (FDA) recommendations. The Department of Agriculture performs South Carolina’s Risk-based Inspections for retail food establishments. They use a letter grade system based on a 100-point scale. For more information, see HGIC 3862, Food Service Operation Inspections.
Understanding Letter Grades
- Grade A
The retail food establishment earned more than 87 points.
Food safety practices appeared to meet the requirements of Regulation 61-25. - Grade B
The retail food establishment earned 78 – 87 points.
Food safety practices need improvement. - Grade C
The retail food establishment earned less than 78 points.
Food safety practices need significant improvement.
Look for Food Safety Training Certificates
These certificates show the managers have been appropriately trained in food safety practices that reduce the chance of foodborne germs and illnesses. Some retail food establishments require their team members to be certified as food safety handlers from an approved source. Certain states require food handlers to receive a food handler card that is created and certified to their food safety standards and code. South Carolina recognizes most food safety manager certifications approved by the American National Standards Institute Accreditation Board (ANAB) and the Conference for Food Protection (CFP). Most retail food establishments in South Carolina use ServSafe Manager Certification for the state-required training.
Observe Food-Handling Practices
Watch servers and counter workers. Sick food workers can spread illnesses to customers. Are they practicing good hygiene? If you can see where food is being prepared, observe whether gloves or utensils are used to plate food items. Bare hands should never be used when plating food that’s ready to eat. For more information, see HGIC 3500, Basics of Safe Food Handling.
Order Food That’s Cooked Properly
Certain foods must be cooked to specific minimal internal temperatures to be safe to consume. This includes red meats, chicken, fish, turkey and eggs. Send back any food that appears to be undercooked.
Avoid Lukewarm Food
Cold food should be served cold, and hot food should be served hot. Food served or held at a lukewarm temperature could allow harmful germs to form and grow.
Read Reviews
Explore several online platforms like Google, Facebook, TripAdvisor, and Yelp for insights into customer experience and service quality. Review reviews to gather common pros and cons and eliminate any obvious bias.
Observe the Cleanliness and Maintenance of the Facility
Retail establishments that have unkept parking lots and restrooms may also have kitchens that aren’t sanitary. These areas should be part of a regular cleaning program.
Trust Your Gut
Though not scientific, your gut feeling is usually correct. If something feels wrong or unsafe, trust your instincts and consider leaving.
Look for Signs of Pest Infestation
A safe eatery or dining facility will have a licensed pest control service to maintain the property and ensure it is pest-free. There should be no visible signs of pests or droppings. For more information, see HGIC 2412, Choosing a Professional Pest Control Company.
Final Thoughts
These tips and recommendations should help you find safe places to eat. Remember that dining facilities and eateries are fluid in nature, constantly hiring and training staff, changing recipes, updating procedures, and management. Corrections are often made to improve a location’s food safety practices.
