Sanpo-yoshi Communication

Notes on take-out from restaurants
Dangers of Food Poisoning and Prevention

In response to the recent spread of the new coronavirus, an increasing number of ordinary restaurants and eateries, which under normal circumstances operate with seating, have begun to offer new services such as take-out and delivery (delivery).
The time from preparation to consumption is longer for take-out and home delivery than for in-store consumption, and the risk of food poisoning increases further due to the rise in temperature and humidity.

The following five points should be noted and preventive measures should be taken.

1. Selection of menus suitable for take-out, home delivery, etc.
2. The number of meals served should be commensurate with the size of the facility equipment.
3. Foods that need to be heated should be thoroughly heated to the center.
4. Cooked food should be stored at appropriate temperature control (below 10°C or above 65°C) to minimize the time spent in the optimal temperature range for the growth of food poisoning bacteria (approximately 20°C to 50°C).
5. Provide information to consumers verbally or by affixing stickers, etc. to encourage them to eat the food promptly.

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　　(Article: Nishimura)

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