Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog on June 28, 2026
Who doesn’t love going out to eat? A break from cooking at home, celebrating something special, or honestly just because you want to. We love going out to eat and trying new places but today we take a look at avoiding food poisoning when dining out and why these precautions are so important.
“Dining out comes with real risks that many may overlook,” says Darin Detwiler, an associate teaching professor at Northeastern University. “Americans are now spending more on food prepared outside the home than ever before — a trend that began accelerating in 2015, according to the U.S. Bureau of Labor Statistics.”
Each year, foodborne illnesses affect an estimated 48 million Americans, leading to 128,000 hospitalizations and about 3,000 deaths, though health officials don’t track how many of these cases stem from restaurants versus food prepared at home.
There are many ways you can attempt to avoid food poisoning when dining out.
While a spotless restaurant is reassuring, focus on high-contact areas like countertops and bathrooms. These often reflect how committed the restaurant is to sanitation. Also, check for the restaurant’s health score on your health department’s website, or look for it displayed on-site. Certificates showing that kitchen managers are trained in food safety are a good indicator.
“When I enter a restaurant or attend a potluck, I look for basic cleanliness — like wiped tables, clean floors and restrooms. I also pay attention to how food is stored, served and handled,” Detwiler says.
Another way to avoid food poisoning when dining out is to observe staff. Are employees washing their hands? Do they wear gloves to handle food but still touch surfaces like door handles or counters? The 2015 norovirus outbreak at a Boston Chipotle that sickened more than 140 people was blamed on poor food safety practices rather than contaminated food, highlighting how employee hygiene is a critical red flag.
Wipe down your table with a disinfecting wipe or a napkin and hand sanitizer. Also, pay attention to shared items like menus, saltshakers or self-serve condiment stations, which can harbor germs. “Bringing your own hand sanitizer is a great habit. Use it after handling the menus or the saltshaker. When it’s possible, choose single-serve condiments over shared ones,” Detwiler says.
For older adults and those with weaker immune systems, it’s important to avoid high-risk foods like sushi, soft cheeses and undercooked eggs or meat. To further reduce risk, when ordering dishes such as salad dressings, custards, tiramisu or hollandaise sauce, ask if they’re made with pasteurized eggs. These foods can harbor parasites or harmful pathogens that pose greater risks to vulnerable individuals.
Dining during off-peak hours — like midweek or early evenings — can lower your risk of foodborne illness, Detwiler says. With fewer crowds, kitchen staff are less likely to rush, reducing the chances of cross-contamination or undercooked meals.
He also notes that by the end of the weekend, ingredients may be closer to the end of their shelf life. If a restaurant appears understaffed or overwhelmed, it’s smart to reschedule or choose a different place to eat.
A big way to avoid food poisoning when dining out is to approach buffets with caution. Buffets can pose added risks, especially if cold items like seafood, cheeses and raw vegetables aren’t chilled properly or if hot items aren’t kept at safe temperatures. Avoid foods that look dried out, which may mean they’ve been sitting too long. Fried foods and freshly grilled meats are generally safer, but be sure they’re hot. Remember, bacteria thrive in foods left between 40 and 140 degrees Fahrenheit.
“I look for serving utensils for each dish, not fingers, and avoid foods that have been sitting out too long. A quick scan of the setup can reveal a lot about the safety practices in place,” Detwiler says.
Restaurants that share where their ingredients come from and have safe, organized food prep areas are more likely to follow food safety protocols, Detwiler says.
While larger chains handle high volumes that can increase contamination risks, they often follow strict safety protocols. Locally sourced foods may benefit from shorter handling and transport times, but ultimately their safety depends on how well the farm and restaurant manage food handling practices.
Cooking kills most pathogens, so grilled or steamed vegetables are safer options than raw ones. If you’re ordering a salad or a dish with raw ingredients, feel free to ask how they’re handled — many restaurants can modify dishes to exclude higher-risk items.
Dining at home gives you full control over food preparation and cleanliness, from handwashing to ingredient storage and cooking temperatures. While this doesn’t mean eating out is unsafe, it’s wise to stick to reputable restaurants and choose hot, freshly prepared dishes to minimize risks.
Refrigerate leftovers within two hours of being served and consume them within three to four days. After that, it’s safest to discard them to avoid the risk of foodborne illness.
If you suspect your food is undercooked or unsafe, politely address this by saying something like “This seems a bit undercooked — would you mind having it checked?”
Taking these tips and actually putting them to use can really limit your chances of getting food poisoning, but as we all know it can still sneak up on us when we least expect it. Be sure to always check and double check. Never can be too safe.
For more food safety tips please follow Make Food Safe.