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Show Line is blurred between buffets r and salod bars By DENNIS HINKAMP Consumer Information Writer Utah State University The line between buffets and salad bars is becoming blurred. Most "salad bars' now contain a variety of hot and cold foods. I'm sure it is also a national trend, but Utah is beginning to have a proliferation of food bars salad bars, hot food bars (otherwise known as buffets), taco bars, pasta bars and ice cream sundae bars. While these cater to our two basic urges for convenience and huge amounts of food, they have their drawbacks according to Dr. Charlotte Brennand, food scientist in the Utah State University College of Family Life. ' Most customers, though well- ! intentioned, are not trained in proper prop-er food handling sanitation, she says. There is no reason to panic, but consumers should use extra care when handling salad bar foods to avoid contamination that could lead i to food poisoning. Critical areas to watch: Sneeze guards: Sneeze guards at a height appropriate for most adults. Be careful that children don't stick their heads up under the guards or grab food with their bare hands. Plates: Because most of us wash our own dishes, we are hesitant to keep getting clean plates after each trip to the salad bar. However, there is a state health code that requires this. The danger is that you transfer germs or viruses from your dirty plate to the food on the salad bar. Even though it may go against your instinct not to waste food, putting food back on the salad bar after it has been on your plate is out of the question. Tongs and spoons: Tongs and spoons should only touch the food. That means the part of the serving utensil that touches your hand should not be stuck down into the food or placed on top of the lettuce. Brennand says there are some foods that are more likely to promote pro-mote the growth of bacteria once they are contaminated. For instance, foods with egg and milk-thickened sauces are a better growth medium than plain lettuce. You can do some sight and smell evaluation on your own, she says. Of course you shouldn't be sticking your head under the sneeze guard to smell foods, but you can smell for souring once the food is on your plate. Another tip-off of possibly spoiled food is bubbling in foods such as cole slaw. There is nothing to be paranoid about, Brennand cautions. Most restaurants res-taurants are still more sanitary than most people's houses. Being careful at salad bars should be just a form of courtesy to those who come to eat after you. |
