SAFETY ISSUES RELATED TO USE OF TAKE-OUT FOOD

Abstract

In the US, retail hosts have been considered the newest segment of the food-service industry. In 1988 they represented 16.2% of total foodservice units and 3.4% of food and drink purchases. Convenience stores (c-stores) are one type of retail host that often combines foodservice with grocery and gasoline sales. As early as 1979, 90% of c-stores were marketing take-out foods. Use of a takeout distribution subsystem implies shared control of food quality between the foodservice operator and the consumer. Consumers may obtain fresh prepared foods from self-service units, store and/or reheat foods before consumption. This paper discusses food safety issues related to consumer handling of fresh prepared, take-out foods in c-stores. C-stores typically prepare and sell foods using cook/chill and assembly/serve types of foodservice systems. Food quality problems arise because: microwave ovens are the most commonly used method of reheat; managers and employees seldom have training in foodservice sanitation; and consumers, who share with management control over food quality, probably have not had academic training in food safety. Potential solutions include: precertification (before hire) and frequent retraining in foodservice sanitation for c-store managers and hourly employees; consumer education through labeling on food packages and posters in food handling areas; and update of foodservice regulations to reflect needs of retail hosts who use cook/chill and/or assembly/service systems along with self-service and take-out distribution.