Healthy Eats » Food Safety

Safety Tip: Buffet Etiquette

Toby Amidor — Fri, 11 Sep 2009 13:35:12 +0000

Buffets are everywhere these days — Sunday brunch, wedding receptions or the local chain restaurant. I just got back from a trip to Israel, and our hotel even offered breakfast and dinner buffets. Now, I’ve seen some clean and well-managed buffets before, but this place’s spread was definitely not one of them. Of course, it’s not all the restaurant’s fault. We diners can be beastly.

Big (and Little) Warning Signs
It sounds simple, but hot food should be hot and cold food should be cold. You shouldn’t sit down to eat your plate of food only to find everything lukewarm. Check that steam tables are used properly. Food trays should sit securely in a warming pocket, not stacked one on top of the other. Same goes with the cold stuff. Refrigerated foods like milk, butter, cheese, cold cuts should all be on ice and kept chilled. If you find they aren’t, skip them.

Another pet peeve is serving utensils. It always seems like someone made off with the mashed potato ladle. Buffets should have long-handled serving spoons for each item — no mixing, no sharing, period. (Just imagine if you have a food allergy and someone cross-contaminates!) Size matters, too. At one buffet, I saw diners dishing out ketchup with a teaspoon. I went without once I thought about how many hands had been in that ketchup. Gross.

Proper Etiquette
Buffets inspire bad habits — overeating and generally making a mess. To keep everyone’s meal bacteria-free and healthy, keep these tips in mind:

Grab a new plate. You may not want to waste plates, but get a fresh one for every food trip. You’ve dipped your fork back and forth on that plate and spread around your saliva (and germs!). That saliva can then get on the serving spoon when you dish out some more green beans. There’s a reason your empty plates disappear so fast. The restaurant wants you to use newly washed plates so no one gets sick.
Go up with your kids. I love kids (I have 3), but they can get into everything. Whether at the supermarket hot bar or an all-you-can-eat seafood place, kids will pick something up, taste it, dislike it and put it back.
Ask if you don’t know. Not sure which is the low-fat dressing? Don’t taste test; ask the server. Of course, a smart restaurant will label their foods. If you’re not sure you’ll like it, dip a little on your plate to sample. (I once saw a diner taste food right off the serving spoon!)

TELL US: What’s your best or worst buffet experience?

Some Like It Hot: Using A Thermometer

Toby Amidor — Fri, 01 May 2009 12:00:43 +0000

Undercooked food just makes me sick! Literally. Lots of other people, too. Most folks blame food illnesses on a stomach bug or the flu, but often the cause is your own food. A thermometer is good weapon for killing off pesky food bacteria.

A Must-Have
According to public health research, we had 5 times the number of harmful bacteria in our food in 2000 than in 1942. With food being processed in large amounts, stored for months and passing through many hands, it’s no wonder why.

Many of us rely on visual cues to tell a meat’s “doneness” — the inside of the burger is brown or juices run clear. According to a USDA test, 1 out of 4 hamburgers will turn brown in the center before they reach a safe cooking temperature — that’s a 25% chance that your food still has harmful bacteria after you cooked it! The only sure way to know your food is by measuring the temperature.

Using a Thermometer
Don’t just jam it in — there’s a technique to this. First, make sure to review the manufacturer’s instructions (yes, read the directions!) and find a thermometer that can be calibrated and easily cleaned after each use (just wash it and wipe it down with an alcohol swab).

To check a food’s temperature, you place the thermometer’s sensing area — the bottom 2 inches usually — into the food. Remember, you want to get the temperature on the inside. Every food has a different cook temperature, too. (This USDA Fact Sheet lists some common ones.)

Dial Thermometers
Traditional, bi-metallic coil thermometers are cheap, require no battery and are easy to find and read. Some may take up to 10 seconds to read, but newer models give instant feedback. This model is similar to what my culinary students used and is only around $9. There are “oven safe” models that you can leave in a roast while cooking — those are a few dollars more.

Digital Thermometers
These thermometers are battery-operated and can read temperatures typically within 2-5 seconds. This makes it easy to check several places to make sure the food is cooked through — great for large items like roasts and turkeys.

There are many models available, but I like this simple, digital one, which sells for $16.95. If you’re planning to cook out a lot this summer, you may want to invest in a more sophisticated digital thermometer that has the list of cooking temperatures built right in. A digital fork thermometer is another good option when roasting and grilling.

Disposable Thermometers
These are perfect for on-the-go cooks. The strips change color once the meat has reached the pre-set temperature (indicated on the strip). They’re not ideal for use on larger or thicker cuts of meat, though — the probe is too short.

Specialty Thermometers
A digital or dial thermometer should cover most of your cooking needs, but here are some other specialty thermometers you might investigate further: candy and deep-fry thermometers, chocolate spatula thermometers and microwave thermometers.

In the Bag: Keep Your Packed Lunch Safe

Dana Angelo White — Mon, 27 Apr 2009 18:30:34 +0000

When trying to trying to cut calories or costs, brown-bagging your lunch is a good option. But sometimes it’s not as easy as just tossing food in a sack and being on your merry way. Here are 4 main rules to remember.

1) Chill Out
Make a plan based on your office set up. Is there access to a refrigerator? If so, is there room for your lunch every day? Would you actually want to store something you’re going to eat in there? If that’s a definite no, ice packs are another alternative. Small, reusable ice packs cost about $1 each and can keep food cold for hours (this is great choice for kids’ lunches, too). Just don’t forget to bring them home to refreeze every night.

2) Keep Bacteria Under Control
Bacteria begin to thrive on prepared foods that get above 40 degrees Fahrenheit — so keep cooked food cooled (or warmed). A sturdy thermos is smart for warm foods. It might cost you at first, but it’ll last longer (and be safer) than disposable plastic containers. Don’t leave sandwiches and salad at room temperature for more than two hours — ditto that for any leftovers from last night’s dinner.

3) Don’t Take “Brown-Bagging” Literally
Skip buying those paper bags at the grocery store each month and switch to a reusable sack. They hold up better than paper bags, too (no soggy mess in your car from accidental spills or ripped bags). Get an insulated one, if possible.

4) Know What Stays and What Goes
Pack only what you’ll eat from day to day. Stash extra granola bars, fruit and things like nuts and crackers in your desk drawer, but don’t put any yogurt, cheese, sandwiches, sliced fruit and cottage cheese that’s traveled to and from work back in your home fridge. When in doubt, throw it out! If you can leave things at the office, label them with your name and date — just don’t forget about them. That’s how mystery foods accumulate in workplace kitchens and turn communal food areas into bacteria nightmares.

More quick tips:

Rather than stashing a frozen pack in a kid’s lunch, consider freezing a juice box or small bottled water. It will thaw by lunchtime and keep the foods around it chilled.
The cooler a food starts out, the safer it will be during transport. Making a tuna sandwich? Store the unopened canned tuna and bread slices in the fridge so they’re cold for morning prep.
Clean out reusable sacks every night to kill bacteria from any spills. A dash of baking soda will tackle odors, too.
Freeze sandwiches (but hold off on the mayo, lettuce or tomatoes till later) to keep them colder longer.

This USDA article has some more lunch-safety info.

TELL US: What are some of your favorite lunch-packing tips?

What To Do When Food’s Recalled

Dana Angelo White — Mon, 27 Apr 2009 17:00:11 +0000

One day it’s spinach, the next day it’s peanuts. Today, it’s pistachios and alfafa sprouts! No food seems to be safe from food-borne pathogens these days. You may hear about food scares and recalls on the news. And when you do, listen up.

Recent Food Safety Scares
Remember last summer when the FDA recommended consumers avoid raw tomatoes because of possible Salmonella contamination? And at the height of tomato season! It turned out that certain types of chili peppers were actually to blame.

Now just this year, peanuts and pistachio nuts hit the recall list, which affected thousands of nut-containing products. We were advised to pitch any potentially contaminated packaged foods (did you?). The FDA also just announced this week that some alfafa sprouts might be tainted with salmonella.

In 2006, testers found deadly E.Coli 0157:H7 bacteria in fresh spinach from a farm in California. This contaminated spinach was distributed far and wide in the U.S. — so widespread that the FDA recommended consumers avoid spinach altogether and that the fresh stuff be pulled from markets. Then in 2007, another spinach recall went out — this time due to Salmonella contamination in bagged spinach. That green has had a rough few years.

Where To Turn
Unfortunately, the current systems used to identify and track food safety incidents are less than stellar. They often rely on people getting sick before agencies begin to work backwards to find the cause. However, there are some good resources to keep you informed as the story unfolds.

The most reliable, up-to-date source for outbreak information is the Food and Drug Administration (FDA) Food Safety website. They post daily updates and email alerts on outbreak investigations and offer lists of recalled and possibly contaminated products.

The site has a long list of recalled peanut products — so if you still think you might have some lingering in the pantry, check it out.

The USDA also has a Food Safety Information Center, where you can sign up for email alerts about recalls and other food safety stories in the news. This way the info comes straight to you — and for free.

Responsible companies will issue press releases and contact consumers any way available — these are also reliable sources. Check updates for info on which of products were not associated with an outbreak or recall; companies often add this so consumers know what similar products they can buy. And don’t be shy. Call the manufacturer to ask questions. Their number is listed on their website or food packaging.

Other Things To Keep In Mind
With our food production system growing more and more each day, outbreaks or contaminations are bound to happen. And when they do, pay attention. You may think you won’t be affected, but is it worth chancing? If you have a food on a recall list, pitch it or contact the manufacturer or your grocery store — they may offer a make-good (so you don’t lose money). Studies show that most consumers ignore or never check for food recalls — just because others don’t, doesn’t mean you shouldn’t.

Local farms are often safer options, too. Mostly because local produce doesn’t have to travel long distances and gets handled less. During both the spinach and tomato outbreaks, I happily turned to my local farm stand (and garden).

To learn more about the different kind of food-borne pathogens, check out the Centers for Disease Control and Prevention (CDC).

Safely Dealing With Leftovers

Toby Amidor — Fri, 10 Apr 2009 14:00:39 +0000

Here are some reminder tips for properly cooling and defrosting leftovers — especially important after digging into a big feast.

Before You Cook It
The last time I left meat out to defrost overnight, my 120-pound German Shepherd ate it! Serves me right for using an incorrect thawing technique — that is, on the counter. Briskets and turkeys are traditional holiday dishes that need particular attention when defrosting. Remember that large items take time to defrost — so make room and plan ahead! Meat is a hazardous food and many contain bacteria such as E. Coli and salmonella. Instead of letting the bacteria party all night and reproduce on your meat (each bacterium doubles every 20 minutes), slow them down by placing them in the refrigerator for about two days before you cook it. To be safe, store on a lower shelf on a tray or wrapped so juices don’t drip onto ready-to-eat foods such as cakes, fruits or veggies.

If the meat is still a little frozen when you need to cook it, run cool water over the meat making sure nothing else’s in the sink (the last thing you need to bacteria running on your dishes and sponges — gross!).

After the Feast
Leaving food out for hours after the festivities is another potential for disaster. Numerous people handled and served themselves from these dishes (I know, a disgusting thought and why I’m not fond of buffets). Make sure you don’t give any of the newly introduced bacteria time to multiply in the food.

Large pieces of leftover meat should be sliced about 2-to-3 inches thick and lined on a tray. Cover and refrigerate immediately. Soups, stews and chili also need to be poured into smaller containers or pots. Stainless steel allows the heat to dissipate easily and is typically used in restaurants.

You can also create an ice bath in your kitchen sink and place the containers on the ice, stirring occasionally. Using a thermometer can help make sure your food has cooled to around 70°F, at which time you can place in the refrigerator loosely covered.

Never place a large stockpot of hot soup in the refrigerator or freezer unless you want your electric bill to skyrocket! The heated food can raise the interior temperature and force your refrigerator to work overtime to cool down again. It can also take several days for the food to cool, making the temperatures perfect for bacteria to grow. Cooked food should not be refrigerated for more than 7 days (FDA recommendation), and some foods such as fish should be eaten with 2-3 days tops.

Reheating Leftovers
Reheat only what you need and not the entire batch. This helps maintain freshness and quality to your food. Make sure you bring liquids to a boil, and check the center of warmed-up food with a thermometer to be sure it reaches 165ºF. It shouldn’t take more than two hours to reheat the food so the internal temperature reads 165ºF. This will make sure you got rid of any of those invisible guys that might be lurking, and keep you from regretting digging in again later.

Weekend Project: Cleaning Out the Fridge

Dana Angelo White — Fri, 02 Jan 2009 14:00:12 +0000

Out with the old, in with the new! Make time this weekend to root out all those unrecognizable foods hiding in your refrigerator and get a clean, healthy start to 2009.

Keep these basic tips in mind:

Are you in or out?
Check foods for expiration and “use by” dates. Toss anything that is expired, leaking, looks or smells weird, or has been in there for longer than you can remember.

If an item’s expiration date is approaching, place it in front of the fridge and find an easy recipe to use it in. Freezing foods may also be an option. Use this chart to learn more about cold storage for specific foods.

Remember to clean up those crumbs, sticky spills and any grime build-up on the shelves — and don’t forget about the produce drawers! (And because this is where you keep your edibles, consider more natural cleaning solutions; DIY’s Queen of Clean always has good ideas.)

Take your temperature
A recent survey found that most consumers don’t understand the consequences of storing foods at an incorrect temperature. Food stored in a refrigerator with a temperature higher than 40°F spoils faster and can make you sick.

So how can you tell if your refrigerator is cold enough? Invest in a refrigerator thermometer. Set it on a shelf in the middle of the fridge; it should read between 33° and 40°F. Refrigerator temperatures fluctuate and will vary with how much food is stored inside so keep an eye on the thermometer and try not to jam pack your fridge. Resist the temptation to stand in front of an open refrigerator while you decide what you want — this wastes cold air and energy.

What goes where?
Organization is key! Keep similar foods together so you can keep track of what you have. Some other ideas:

Keep highly perishable foods like meat, fish, dairy in the coldest areas (the bottom-rear is best)
Store raw meats in a plastic bag on the bottom shelf in case juices leak and drip
Place prepared foods and leftovers on higher shelves, far away from raw meats
Store eggs on shelves, not in the door where they spoil quicker
Place fruits and vegetables in crisper drawers

Restocking must-haves
Once you ditch the old stuff, time to restock. Add these to your shopping list:

Fresh fruits and vegetables
100% fruit juice
All natural fruit spread
Yogurt or cottage cheese
Eggs
Low-fat cheese
Natural peanut butter
Nonfat or low-fat milk, soy milk or almond milk
Trans fat-free margarine spread
Whole wheat bread and English muffins
Versatile condiments: mustard, salsa, vinaigrette salad dressing, reduced sodium soy sauce, organic ketchup, 1 bottle of a favorite BBQ or teriyaki sauce
2 open boxes of baking soda to keep everything smelling fresh (one each for the fridge and freezer)

For more information about food storage and safety, check out fightbac.org.