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Also referred to as food safety managers and food science technicians, these professionals are tasked with enforcing the Food and Drug Administration’s guidelines across companies to ensure that all matters related to food meet important standards — not just how the fare is made, but also how it’s sourced, packaged, stored, dealt with over time and distributed all over the country. These folks makes it easy for us to buy groceries without having to worry too much about what’s safe.
Le’s outlook is a bit more cautious. “There seem to be more foodborne issues with sprouts and I think that is because of the desire not to use chemicals because of the type of consumers who like to buy them,” he said. “The probability of contamination is not so high, it’s more of a moderate risk, but I personally would avoid them.”“If you’re going to eat pre-cut produce raw, you are dealing with the same amount of microbial risk as you would with sprouts,” Le said.
That being said, when it comes to produce — pre-cut or whole — both experts suggest washing everything thoroughly prior to ingestion, storing all in the fridge, consuming the fare within a few days of purchase and, perhaps, considering cooking it instead of eating it raw.When it comes to hot food bars at delis, supermarkets and the like, experts tend to look at the conditions of where the prepared food is kept over what is actually being offered.
Kniel agrees with that assessment and offers a few more tips to keep in mind while at the hot food bar. “I look to see that the sneeze guard is in place and clean and that tongs are clean and available,” she said. “I want to see that the tongs are being handled carefully by my fellow consumers.”
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