Meetings & Conventions: Short Cuts May 2002
Spoiling for trouble
Foodborne illnesses strike an estimated 76 million people in the
United States each year, according to the Centers for Disease
Control, and are responsible for up to 325,000 hospitalizations and
A common culprit, salmonella, while typically associated with
poultry, is also found in fruits, vegetables and grains.
Following is some food-safety advice from the CDC (www.cdc.gov) and the National
Restaurant Association (www.restaurant.org).
• Inspect cold food immediately for both temperature and
quality. Pay special attention to seafood, which can quickly become
• Foods stored for an outdoor event should be kept no warmer
than 40 degrees. Be sure caterers keep edibles chilled properly up
until delivery time.
• Refrigerate perishables such as tuna, egg salad and meats in
• Unused cooked food must be cooled quickly to prevent
contamination. Anything that has been sitting on a serving tray for
more than two hours should be destined for the trash.
• ERIC ENRIGHT
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