We want farm-to-table, fresh food that is made on-site with ingredients we recognize and can pronounce. This philosophy doesn’t only apply to packaged foods, but also to fast food menus. Many such establishments have been making changes in that direction due to customer demands. Case in point: McDonald’s now uses spinach and kale in its salads and Chipotle Mexican Grill sources the best ingredients and prepares them by hand.
Recently, however, Chipotle has been linked to several foodborne outbreaks, including E. Coli and norovirus. The U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service investigated Chipotle for two separate outbreaks of E. Coli. In the one outbreak, E. Coli infected 55 people in 11 states, while the other outbreak infected five people in three states. In August 2015, a Chipotle in Ventura County, California, was linked to a norovirus outbreak where 98 customers and 17 employees became sick.
As a result of the numerous outbreaks, Chipotle closed its restaurants for lunch on Feb. 8 in order to train employees about its new food safety procedures, especially during food preparation and food handling. Specific attention was said to be paid to cutting fresh produce and marinating chicken and beef.
What’s fresh have to do with it?
When high volumes of fresh food, such as fruits and vegetables, are prepared on-site by very busy employees, there is a higher risk of cross-contamination from raw meats to fresh produce or from dirty hands. There can also be an issue if high-risk foods like raw meats or sliced produce are left at room temperature for a long period of time.
Often, in order to reduce the risk of foodborne illness, food service establishments may order pre-cut produce like shredded lettuce. They may also choose to order peeled, deveined shrimp instead of having employees do the arduous task themselves. It takes a lot of time to peel and devein shrimp, and doing so can allow the juices to contaminate the preparation area. Plus, the shrimp may end up spending too much time at room temperature, which is potentially dangerous.
What can you do?
Before heading out to your favorite fast food restaurant, there are several steps you can take to ensure your chosen location is safe.
— Check the health inspection score. Many state health departments have health inspection scores available online. Check them before you head out or inquire within the establishment.
— Do a visual inspection of the restaurant.Check if the floors, tables, condiment counter and employee uniforms are clean. Make sure there are no flies or other insects. Also, take a quick peak at the restroom to see if it is tidy.
— Make sure your food is cooked. Raw or undercooked meat, poultry and fish can lead to illness. If you find any food that is undercooked, send it back.
— Handle leftovers properly. If you choose to take leftovers home, be sure to refrigerate them within two hours. If it’s very hot outside or in the car (over 90 degrees Fahrenheit), refrigerate them within one hour. Be sure to eat the leftovers within three to four days and, if they smell or look strange, then toss them out.
If you become ill …
It’s important to take action if you become ill, especially if you think it’s from a restaurant. Be sure to see your physician to get tested and write down everything you ate and drank in the week before becoming sick. If you do think your illness is related to a current outbreak, contact your local health department (you can find its information online). Finally, if you are part of an outbreak, you may be questioned by public health investigators. You can assist them by answering any questions they have.
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Is Fresh Fast Food Worth the Risk of Foodborne Illness? originally appeared on usnews.com
