A survey of more than 200 chefs reveals some questionable food safety practices in restaurant kitchens.

Whenever you eat out, you’re doing it in good faith. You’re putting trust in that establishment; acting on the assumption that staff members take food safety seriously all along the supply chain. If you’ve ever had food poisoning, you know first-hand how serious the issue is.

A new study out of the University of Liverpool has revealed some questionable food safety practices in U.K. kitchens. Dubbed the Enigma Project, the researchers surveyed more than 200 chefs and uncovered some troubling behaviour.

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16% of chefs surveyed had served barbecued chicken that they weren’t sure was sufficiently cooked.

The survey has revealed that:

  • a third of chefs had worked in kitchens which served meat ‘on the turn’
  • over 30% had worked in a kitchen within 48 hours of suffering from diarrhea and/or vomiting
  • 16% had served barbecued chicken when not sure it was fully cooked
  • 7% did not always wash their hands immediately after handling raw meat or fish

“Masking the smell and taste of meat on the turn is an old industry trick, and the ability to do it means restaurants can cut costs. Showing you can do it shows a potential employer you are experienced in the industry,” Prof. Daniel Rigby, one of the study’s lead authors, told ScienceDaily.

“Foodborne illnesses impose a huge burden to the population, and these results indicate a high prevalence of behaviours which can give people food poisoning.”

Source: Science Daily

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