“Once you know to start looking for these items, itll be all you notice.”
When health is top of mind, your first stop at any self-serverestaurantis probably the salad bar.
But does this mean you should write off salad bars completely?
And what about popular to-go salad restaurants?
Food scientistBryan Quoc Leagrees with this.
Foods that have come in contact withanimalproducts are also more likely to harbor pathogens that can cause foodborne illness.
OK, so maybe skip the animal protein options at the salad bar.
Do the same risks apply to to-go salad restaurants?
Most people are aware that self-serve salad bars carry some risks when it comes to foodborne illnesses.
Do the same risks apply to to-go salad restaurants?
Theres always a possibility that youll get food poisoning from a popular salad chain, but its less likely.
Animal products should also be clearly kept separate from other ingredients, especially vegetables and lettuce.
Employees should be wearing disposable gloves to ensure they are not cross-contaminating ingredients.
The restaurant should clean regularly, even if it is busy, Craig added.
When refilling, they should be placing older products on top of new products.
Food should also be separated out with the meats, veggies and dairy items sectioned out.
Lastly, he said, cold food should be cold and hot food should be hot.
If theyre not, that can point to an issue with quality control.
Once you know to start looking for these items, itll be all you notice.
