How should one go about educating a friend or relative about food borne illness without causing offense?

Question

Have you ever seen improper food handling at a friend's or relative's house? What did you do?

If you have ever gotten sick--and suspected improper food handling--did you tell your host/hostess?

8 ways to prevent food poisoning at home:
http://www.mayoclinic.com/health/food-safety/NU00291

Curly-Yesterday, it was leaving a carton of eggs in a vehicle for 3-4 hours after grocery shopping. Well, it was 93F here yesterday. According to the following 1995 study, it could have been more than 160F in the car after just one hour.
http://blogs.newsobserver.com/ruth/index.php?title=how_hot_does_that_car_get&more=1&c=1&tb=1&pb=1

In the past I've seen some appetizers out for hours when they should have probably been put out in smaller portions (to keep the majority refrigerated until needed). On many occassions food was not put away for hours after the meal was served.

Next time I'm there I'm going to put food away myself. I just need to find out where the darn tupperware is. : )

My mom was a nurse, thus my concern for proper food safety practices.

Answer 1

Well . . . my job is with the county Health Dept, and I inspect restaurants. So I'm VERY conscious about this, even in my off-time, I have to remind myself: "You're not at work!"
What specifically is the improper food handling that you're observing? Think about the risk level for incurring foodborne illness, and whether it's really worth risking offending them to mention it. Sometimes it's not. The things that are really worth mentioning are:
-handwashing practice - the vast majority of foodborne illness is caused by poopy fingers!
-if they are sick and working with food
-anything about temperature. This includes holding temperatures (cold perishable foods should be <45F, hot perishable foods >130F, and cooling of hot foods in the refrigerator should take no more than 6 hours (to cool from 130F to 45F). Cooking temperatures (internal) of 165F for poultry (the organism of concern is Salmonella), 155F for ground beef (the organism of concern is E. coli 0157:H7, which causes Hemolytic Uremic Syndrome and can kill children and the elderly), and 145F for all other raw meat/seafood.
-blatant cross-contamination, like using a knife or cutting board for raw meat and then for produce which is not going to be cooked without washing in between.

Those are the things that are most likely to cause illness. They're especially worth mentioning if there will be children eating the meal. More minor things, like they don't have their hair restrained, or they aren't sanitizing all their surfaces with bleach (but are washing them), are probably not worth risking the offense for. Also, even temperature abuse issues are probably not worth risking it for if all the food will either be consumed or discarded within 4 hours of being removed from the safe temperature zone. Bacteria grow on an exponential growth curve, and the numbers don't start getting sufficiently high to cause foodborne illness until they've been in the "temperature danger zone" for 4 hours or more. Our county health dept allows restaurants to use time rather than temperature to control bacterial growth (a lot of ethnic places do that for items that can't be held hot and their clientele will not eat after it's been in the refrigerator).

You might tell a story about a foodborne illness that actually occurred because of the problem that you're seeing there (I do that when I'm training restaurant staff - you can usually find foodborne illness stories on the internet. I just do Google searches). Maybe approach it like, "Could you please do (whatever) this way instead? I'd be so much more comfortable with that, because I heard about this time when . . . " If they're your friends, they'll probably respond well to that.
Hope that helps.

Answer 2

I've had a food handler's certificate in the past and I try to educate people about it but most won't listen so I just don't eat at their house. If I arrive at a party where the food is already out and I have no way of knowing how long it's been sitting out I don't eat it. I hate to be like that, but I don't want food poisoning.

Answer 3

I have a friend who has bad eye sight. He dose not put food away in a zip lock bag. I tell him over & over . When I go to his house I dump most all that is rank. & show & tell him why.. Then next day he wonders why his stomch is upset again .. I ask him what he ate & how it was put away. Then tell him what I think!!! I try to take him meals or have him over & when I do he enjoys & feals fine . I think he is starting to listen .. Don,t give up!

Answer 4

If your friends' & relatives' way of handling food is that that bad,
they won't be around today to invite you for free meals.

Take it easy.....just give general comments on food hygience not
"EDUCATING" them....do it subtly and you might get another
invitation next time.

Answer 5

If they're really a friend,and especially a relative, I would approach by saying,"I'm concerned for your health. Maybe you didn't know...?" They can't be offended with you if you are thinking of their wellbeing.

Answer 6

Yes, I've seen it - at barbecues...cross contamination...and not washing hands at all or not enough...its a sticky topic for some...but if I'm bothered, i just don't eat!