An Ounce of Prevention

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Byline: JIM BOYD The Register-Guard

WHEN PEOPLE become ill with symptoms of food poisoning, often their first thought is, "Where did I eat out last?"

Odds are the source of their distress can be found at home, however.

Experts say homes aren't safer than restaurants when it comes to preventing foodborne illness. In fact, almost three-fourths of the households in a recent study flunked a food preparation test similar to one restaurant workers are required to pass.

How would you score?

Two years ago, Audits International of Northbrook, Ill., sent registered dietitians and sanitarians to observe meal preparation, service, leftover handling and cleanup in 115 households in 74 North American cities. The home cooks in the study were judged by the same food safety and sanitation standards that restaurants are required to pass. The observation of one or more critical violations resulted in a failing grade.

The study showed 29 percent of the home cooks neglected hand washing, 36 percent used improper food preparation techniques, 25 percent allowed cross-contamination, 24 percent cooled leftovers …