FOOD SAFETY AND TAKE-OUT FOODS

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Keeping Take-out Food Safe: Tips For Your Customers

Now that outdoor temperatures are starting to soar, foodservice operators should consider offering their customers some helpful tips on how to correctly store and re-heat the take-out meals or leftover “doggy” bags they carry home from restaurants.

Customers can greatly reduce their risk of getting ill from improperly handled food by following a few simple instructions:
Food Safety Tips for Take-Out

* Always refrigerate take-out food and leftovers within two hours of leaving the restaurant and ensure that the refrigerator is set at 4ºC (40ºF) and the freezer at -18ºC (0ºF). Shorten the time to less than one hour on hot days.

* Consume leftovers promptly – within three to four days.

* Make sure to thoroughly re-heat leftover foods to 74ºC (165ºF) and use a meat thermometer to ensure correct temperature is reached.

* Eat re-heated food immediately. Food left sitting at room temperature can be a breeding ground for harmful bacteria.

If your customers are looking for more detailed information on food safety, direct them to the Canadian Partnership for Consumer Food Safety Education website at www.canfightbac.org.