CHECK INSPECTION SCORES.
Many state health departments make restaurant inspection scores available on their website. Check them before going to a restaurant, or look for it when you get to the restaurant.
LOOK FOR CERTIFICATES THAT SHOW KITCHEN MANAGERS HAVE COMPLETED FOOD SAFETY TRAINING.
Proper food safety training can help improve practices that reduce the chance of spreading food borne illnesses.
LOOK FOR SAFE FOOD-HANDLING PRACTICES.
Sick food workers can spread their germs to customers. Check to make sure workers are using gloves or utensils to handle foods.
ORDER FOOD THAT’S PROPERLY COOKED.
Certain foods, including meat, poultry, fish, and eggs need to be cooked to a temperature high enough to kill harmful germs. If any of these foods are undercooked send them back to be cooked until they are safe to eat.
AVOID FOOD SERVED LUKEWARM.
Cold food should be served cold, and hot food should be served hot. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40˚F and 140˚F.
ASK YOUR SERVER IF THEY USE PASTEURIZED EGGS IN FOODS SUCH AS CAESAR SALAD DRESSING OR CUSTARDS.
Raw or undercooked eggs can make you sick unless they’re pasteurized to kill germs.
TAKE CARE OF YOUR LEFTOVERS QUICKLY.
Refrigerate within 2 hours of eating out. If it is above 90ºF outside, refrigerate leftovers within 1 hour. Eat leftovers within three to four days. Throw them out after that time.
Rapid antigen testing is now available at our office. Please call today to schedule an appointment!
The Omicron variant of the coronavirus is on track to be the dominant strain of the virus in the United States, replacing the highly transmissible delta variant.
A new coronavirus variant, known as B.1.1.529, was first reported to WHO on November 24.
Two antiviral medications to treat COVID-19 are awaiting authorization from the Food and Drug Administration (FDA).
Here are some updates about COVID Booster Dose/Third Dose.
Here's Everything You Need To Know If You're Totally Confused About COVID Booster Shots.