Food Safety in Airports

Unfortunately, food in airport fast-foods and restaurants is not as safe as anywhere else in town. Food safety has been always violated, according to local health department reports. Conditions is around 800 restaurants from 10 airports proved alterate conditions for the food sold. For instance, tuna salads or turkey sandwiches are some stay-away types of food in airports. They were kept and prepared in kitchens without soap at high temperatures. The National Restaurant Association’s Sue Hensley said the industry “is committed to ensuring all prepared meals are safe.” “The grab-and-go sandwich problem, it’s a constant battle,” said David Jefferson, of the Tarrant County, Texas health department, which inspects Dallas-Fort Worth International Airport Jefferson.

Is food safe in airports
Is food safe in airports
The risk of becoming ill as at hand’s reach because some recent inspections have showed that 42% of 57 restaurants reviewed at Seattle-Tacoma International Airport and 77% of 35 restaurants reviewed at Reagan National Airport deal with a very serious unsafety issue. It is very easy for customers to grab and go their food but this is made at very high risk. Statistics have shown that there are 76 million cases of food-borne illnesses annually in the U.S., according to the Centers for Disease Control and Prevention. Food is almost never kept in coolers which can stop dangerous pathogens.

For instance, food safety is questioned in many airports, because at Detroit’s airport, chicken in salads was 60 degrees in a cooler Dec. 4 at the Fuddruckers near Gate C25. Fuddruckers in airports differ from its typical restaurants because they sell so much food from grab-and-go coolers, said spokeswoman Kelly Pascal Gould. The company is auditing airport franchise coolers. Workers handle food, for example, meat and bread, without changing gloves. This happened at Cibo Bistro & Wine Bar at Reagan National Airport. Atlanta Aiport is a faulty place indeed because inspectors found rat droppings or rodent issues at least 12 times from October 2008 through March.

Food-borne illnesses come from either bacteria or viruses, and bacterial infections arise when food is not stored at the correct temperature or it is not thoroughly cooked,” said Dr. Cynara Coomer, a medical contributor for Fox News Channel and FoxNewsHealth.com. She added that “Viral infections are most commonly Hepatitis A, which is transferred from the hands to the food. This comes from poor hygiene, like going to the bathroom and then not washing your hands.” So, pay very much attention – we all know that time is essential when travelling by plane – however, make sure you buy food that looks very fresh and eat only in places which are clean. Besides, food must be well-cooked, so as to kill the bacteria. But, if you get sick, report the issue to the authorities.

Food Safety in Airports
Food Safety in Airports

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