Dining Out? 11 Ways to Protect Yourself From Food Poisoning

How to choose the right restaurant and spot red flags

Aaron Kassraie,

AARP

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Published September 02, 2025

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Deciding where to dine out might seem mundane, but it carries risks that home cooking often avoids. In fact, more than 800 foodborne illness outbreaks are reported annually, and 60 percent of them are traced back to restaurant meals, according to a 2023 report from the U.S. Centers for Disease Control and Prevention.

“Dining out comes with real risks that many may overlook,” says Darin Detwiler, an associate teaching professor at Northeastern University. “Americans are now spending more on food prepared outside the home than ever before — a trend that began accelerating in 2015, according to the U.S. Bureau of Labor Statistics.”

Each year, foodborne illnesses affect an estimated 48 million Americans, leading to 128,000 hospitalizations and about 3,000 deaths, though health officials don’t track how many of these cases stem from restaurants versus food prepared at home.

While anyone can get sick, older adults, young children, pregnant individuals and those with weaker immune systems face a higher risk of serious complications, says Detwiler, who is also a former Food and Drug Administration and U.S. Department of Agriculture food safety adviser.

Here are 11 tips from Detwiler on how to make your next meal out a safer experience.

1. Pay attention to cleanliness and hygiene

While a spotless restaurant is reassuring, focus on high-contact areas like countertops and bathrooms. These often reflect how committed the restaurant is to sanitation. Also, check for the restaurant’s health score on your health department’s website, or look for it displayed on-site. Certificates showing that kitchen managers are trained in food safety are a good indicator.

“When I enter a restaurant or attend a potluck, I look for basic cleanliness — like wiped tables, clean floors and restrooms. I also pay attention to how food is stored, served and handled,” Detwiler says.

2. Observe staff hygiene

Are employees washing their hands? Do they wear gloves to handle food but still touch surfaces like door handles or counters? The 2015 norovirus outbreak at a Boston Chipotle that sickened more than 140 people was blamed on poor food safety practices rather than contaminated food, highlighting how employee hygiene is a critical red flag.

3. Be cautious if there are shared surfaces

Wipe down your table with a disinfecting wipe or a napkin and hand sanitizer. Also, pay attention to shared items like menus, saltshakers or self-serve condiment stations, which can harbor germs.

“Bringing your own hand sanitizer is a great habit. Use it after handling the menus or the saltshaker. When it’s possible, choose single-serve condiments over shared ones,” Detwiler says.

4. Avoid raw or undercooked foods

For older adults and those with weaker immune systems, it’s important to avoid high-risk foods like sushi, soft cheeses and undercooked eggs or meat. To further reduce risk, when ordering dishes such as salad dressings, custards, tiramisu or hollandaise sauce, ask if they’re made with pasteurized eggs. These foods can harbor parasites or harmful pathogens that pose greater risks to vulnerable individuals.

If you have specific health concerns, communicate them to your server. They can help you avoid riskier options and modify your meal.

5. Eat during off-peak hours

Dining during off-peak hours — like midweek or early evenings — can lower your risk of foodborne illness, Detwiler says. With fewer crowds, kitchen staff are less likely to rush, reducing the chances of cross-contamination or undercooked meals.

He also notes that by the end of the weekend, ingredients may be closer to the end of their shelf life. If a restaurant appears understaffed or overwhelmed, it’s smart to reschedule or choose a different place to eat.

6. Approach buffets with caution

Buffets can pose added risks, especially if cold items like seafood, cheeses and raw vegetables aren’t chilled properly or if hot items aren’t kept at safe temperatures. Avoid foods that look dried out, which may mean they’ve been sitting too long. Fried foods and freshly grilled meats are generally safer, but be sure they’re hot. Remember, bacteria thrive in foods left between 40 and 140 degrees Fahrenheit.

“I look for serving utensils for each dish, not fingers, and avoid foods that have been sitting out too long. A quick scan of the setup can reveal a lot about the safety practices in place,” Detwiler says.

7. Look for restaurants with transparent food sourcing

Restaurants that share where their ingredients come from and have safe, organized food prep areas are more likely to follow food safety protocols, Detwiler says.

While larger chains handle high volumes that can increase contamination risks, they often follow strict safety protocols. Locally sourced foods may benefit from shorter handling and transport times, but ultimately their safety depends on how well the farm and restaurant manage food handling practices.

8. Opt for cooked vegetables over raw

Cooking kills most pathogens, so grilled or steamed vegetables are safer options than raw ones. If you’re ordering a salad or a dish with raw ingredients, feel free to ask how they’re handled — many restaurants can modify dishes to exclude higher-risk items.

9. When in doubt, eat at home

Dining at home gives you full control over food preparation and cleanliness, from handwashing to ingredient storage and cooking temperatures. While this doesn’t mean eating out is unsafe, it's wise to stick to reputable restaurants and choose hot, freshly prepared dishes to minimize risks.

10. Store leftovers safely

Refrigerate leftovers within two hours of being served and consume them within three to four days. After that, it’s safest to discard them to avoid the risk of foodborne illness.

11. Don’t hesitate to speak up

If you suspect your food is undercooked or unsafe, politely address this by saying something like “This seems a bit undercooked — would you mind having it checked?”

For broader concerns about cleanliness or hygiene, ask questions rather than making accusations. Restaurants want you to have a safe, enjoyable experience, and most are usually willing to help address any issues, Detwiler says.

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Aaron Kassraie writes about issues important to military veterans and their families for AARP. He also serves as a general assignment reporter. Kassraie previously covered U.S. foreign policy as a correspondent for the Kuwait News Agency’s Washington bureau and worked in news gathering for USA Today and Al Jazeera English. 