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Can I take away food in doggy bags?
Many restaurants offer customers “doggy bags” for left over food. But there are potential health risks if it is not stored and handled properly after leaving the restaurant.
The Food Act 2003 does not prevent restaurants from providing doggy bags. Restaurants may, however, elect not to provide this service. In this case, customers can take along their own container (doggy bag) to take food home.
It is the responsibility of the consumer to store and handle food taken away from the restaurant safely to minimise the risk of food poisoning.
What are the risks of food in doggy bags?
Temperature control is a key factor in limiting the growth of bacteria in food. Bacteria that commonly cause food poisoning grow very well between 5oC and 60oC - the “temperature danger zone”. The NSW Food Authority advises consumers and food handlers to keep hot food at 60oC or higher and cold food at 5oC or lower.
Doggy bags are commonly taken away while in the temperature danger zone and eaten several hours or even days after the food was prepared. To reduce the risk of food poisoning it is important the doggy bag is refrigerated as soon as possible after leaving the restaurant to below 5oC, limiting the amount of time spent in the danger zone.
How can the risk of food poisoning be minimised?
Food outlets should:
- Transfer food into new, unused food-grade containers.
- Remind customers to store and handle food according to food safety guidelines.
Consumers should:
- Refrigerate food in doggy bags as soon as possible
- Food not refrigerated to below 5oC for a total of four hours – including the time in the restaurant – should be discarded
- When reheating food, it should be heated until steaming hot and above 75oC for at least two minutes.
In general, consumers should follow these five simple food safety tips:
- The bacteria that cause food poisoning grow between 5oC and 60oC, this is commonly referred to as the temperature danger zone”. Keep cold food in
- the fridge until you are ready to cook or serve; serve hot foot steaming hot.
- Don’t leave foods in the temperature danger zone for longer than 2 hours.
- Make sure food is cooked thoroughly before serving. Cook poultry, minced meats, and sausages until well done, right through to the centre. No pink should be left.
- Refrigerate leftovers as soon as possible.
- If reheating leftovers, reheat to steaming hot.
How can I remember all this?
The NSW Food Authority, in partnership with Restaurant and Catering NSW, has produced a sticker outlining how to keep take away food safe.
Staff at participating restaurants can attach the sticker to doggy bags so consumers need look no further for some sound food safety tips.
Stickers are available by calling Restaurant and Catering NSW on (02) 9211-3500.
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