The Safety Hazards of Restaurant Display Cases

Many restaurants use display cases to give customers a view of the food while keeping it fresh. Unfortunately, restaurant display cases can be hazardous if used incorrectly. If the temperature is wrong for the type of food inside, or if food is left for too long or mishandled, it can create an environment for the growth or spread of disease-producing germs. Among the safety hazards of restaurant display cases, there are several that can cause sickness and even death.

Bacteria

• Bacteria are everywhere in our environment, and most are harmless. Some are even beneficial, used to make foods such as cheese. Some bacteria, however, become a threat to our health when they grow and reproduce. These harmful bacteria need to grow to a large number before enough are present to cause disease. In a restaurant display case, most sources of these bacteria are employee's hands and contaminated food utensils and equipment. After bacterial contamination, if cold food is kept too warm or hot food is too cool, this sets the stage for fast bacteria growth, causing the potential for food-borne illnesses such as Campylobacter--the most common cause of bacterial food-borne illness--and salmonella--the second-most common cause. Depending on what type of food is inside, a properly refrigerated or heated display case is extremely important to prevent bacteria growth.

Viruses

• Unlike bacteria, viruses don't grow in food. However, food can serve as a vehicle from the source of contamination--usually people--to the consumer. Since a large number of people generally reach into display cases to serve food, there is a possibility of food contamination. Once food is contaminated with a virus, the possibility of cross-contamination with other foods is high because of the various different dishes and utensils used in display cases. The two viruses commonly attributed to food-borne disease outbreaks are hepatitis A and the Norwalk virus. Hand-washing and the use of food-prep gloves while around display cases are crucial to preventing the spread of these viruses.

Chemicals

• Display case food can become unsafe when food additives, cleaning chemicals or naturally occurring toxins are present in the food. Meat, in particular, because of its tendency to turn brown quickly, is sometimes infused with carbon monoxide to keep it red for longer periods of time. Unfortunately, when this process is used, the meat can stay red past its expiration date, masking spoilage and bacteria growth. Another chemical risk is cleaning chemicals being kept too close to the display case. The chemical fumes--or the chemicals themselves, if spilled or mishandled--can contaminate the food and cause illness. Obtaining food from a source that doesn't use chemical additives and the proper use and storage of other chemicals can help ensure that food is chemical-free.