Stick by the dates to prevent barfing

What does a veterinary/public health student do when his mom is in town from South America? Takes her, his wife, sister and sister’s fiancé to Olive Garden, because “when you are here, your are family."

Maybe throw in a little Bed, Bath and Beyond (it’s across the parking lot).

When it was time to put our leftovers in boxes, not only did the server bring the boxes to our table to do the transfer – which avoids the risk of cross-contamination in the Olive Garden kitchen – they also wrote the date on it (right, exactly as shown). However, multi-state chains can do better when it comes to food safety.

Powell et al. developed this label (left) years ago. It lists the temperature at which the box should be stored, reheated, and guidance on when to discard. I may know these things, but maybe not everyone does because, as Steven Seagal said in Under Siege 2, “assumption is the mother of all f**k ups.”

The last thing I want is a barfing mom, or barfing pregnant wife, or barfing sister or barfing sister’s fiancé. One barfing dog is enough.

Assessing management perspectives of a safe food-handling label for casual dining take-out food ?01.oct.09?

Food Protection Trends, Vol 29, No 10, pages 620-625

?Brae V. Surgeoner, Tanya MacLaurin, Douglas A. Powell?

Abstract?:  Faced with the threat of food safety litigation in a highly competitive industry, foodservice establishments must take proactive steps to avoid foodborne illness. Consumer demand for convenience food, coupled with evidence that consumers do not always engage in proper food-safety practices, means that take-out food from casual dining restaurant establishments can lead to food safety concerns. A prescriptive safe food-handling label was designed through a Delphi-type exercise. A purposive sample of 10 foodservice managers was then used to evaluate the use of the label on take-out products. Semi-structured in-depth interviews focused on the level of concern for food safety, the value of labelling take-out products, perceived effectiveness of the provided label, and barriers to implementing a label system. Interviews were audiotaped and transcribed, and the data was interpreted using content analysis to identify and develop overall themes and sub-themes related to the areas of inquiry. It was found that labeling is viewed as a beneficial marketing tool by which restaurants can be differentiated from their competitors based on their proactive food safety stance.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time