September is National Food Safety Education Month and serves as a great reminder to all consumers of the importance of preventing food poisoning. Everyone is at potential risk for a foodborne illness. However, young children, older adults, pregnant women, and individuals with compromised immune systems are at greater risk and are less able to fight off harmful pathogens.
Photo credit: Center for Disease Control and prevention (CDC)
Cleanliness is the first critical step in preventing foodborne illness. Be sure to choose a restaurant that focuses on food safety to have a safe dining experience. For more information, see HGIC 3620, Foodborne Illness: Prevention Strategies.
Here are four tips from the CDC to protect yourself when eating out.
- Check Inspection Scores: SC DHEC allows you to view the risk-based inspection scores for all facilities that are permitted under South Carolina Regulation 61-25 (This includes: restaurants, schools cafeterias, delis, bakeries, grocery stores, retail meat markets, convenience stores, and seafood markets). Of course, you can always check the restaurant’s score before entering to begin your dining experience.
- Make Sure the Restaurant Is Clean: Perform your own visual inspection to confirm that the restaurant is clean.
- Check That Your Food Is Cooked Thoroughly: Ensure that your food order of meat, fish, poultry, and eggs are properly cooked and is not served undercooked or raw.
- Properly Handle Your Leftovers: Have any leftovers from dining out? Be sure to refrigerate within 2 hours, and within the summer hot months of above 90°F, refrigerate within 1 hour. Leftovers should be consumed within 3 to 4 days of your dining experience or tossed out after that time.
Resources:
- Centers for Disease Control and Prevention. (2021, May 19). Food safety and eating out. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/communication/eatingout.html.
