As a chef and large commercial kitchen manager with 38 years in the industry, this topic hits close to home. I work closely with our health department too. Here"s what I"ve learned and experienced.
Buying food from a reputable vendor is safe. The meat, produce, and other suppliers seem to be well regulated. These are the least of my worries. If we do get a warning about the strawberries or sprouts, for example, we take the necessary precautions. I have a high regard for the meat packing houses, poultry plants, and farmers and ranchers. They"re doing a good job for the most part.
Hand contact is the huge culprit causing illness most of the time. Failing to wash hands frequently and at the right times contaminates food very easily. Wearing gloves is not the answer. It just gives a false sense of security. If you"re a cook or a food server with either bare hands or gloved hands, you could be a menace by touching your face or a garbage can and then keep working handling food. We harp all the time about changing gloves and washing hands often. If this is done, foodborne illness risk goes way down.
Temperature is the other big factor. Food kept hot or refrigerated generally will not support bacteria growth. But when food sits out at room temperature too long, germs can grow in it like crazy. Do you ever eat at a potluck or a covered dish dinner? Some of these ladies will prepare their special potato salad or chicken salad the day before, let it sit out on the counter all night because nobody told them it had to be refrigerated. The next day, their salad is sitting outside on the hot summer day, on a long table with other people"s food also held at improper temperatures. The night after the meal, lots of people are reporting that they"re throwing up and pooping their guts out. Wonder why. If I go to a potluck or a covered dish, I load my paper plate with potato chips or pretzel sticks and that"s all I"ll eat. Haven"t gotten sick at one yet.
If you cook at home, wash your food first if you can, especially chicken, produce, and seafood. Cook food hot enough to kill bacteria. Keep food refrigerated that needs to be refrigerated. Don"t let food sit out. And above all, wash your hands often when handling food, especially after using the bathroom. If you touch your face or your hair, stop and go wash your hands.
If you eat out, you"re taking your life into your own hands. I say that only because you have no idea what"s happening behind the wall in the kitchen. You"re at their mercy. It"s a risk. The health department score on the wall does not indicate how safe the place is. I have eaten at establishments that had a 72 posted, a horrible score, and felt safer than at a place with a 98 score. The 72 place is probably now following every safety rule there is to keep from going out of business, with the managers closely watching everything. The 98 place may be complacent and simply resting on its laurels, but doing all kind of dangerous practices back in the kitchen.
Overall, health departments do a big service by inspecting. They"re keeping a lot of people alive. Hats off to them.
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