At a glance
We studied how restaurants handle leafy greens, because they have been linked to multiple outbreaks. Learn what we found and how food safety programs and restaurants can help ensure leafy vegetables are safe to eat.
Key takeaways
Our research found that many restaurants engaged in safe practices, such as keeping purchase records for leafy greens and rejecting leafy greens that are damaged upon delivery.
However, nearly 50% of restaurants accepted leafy greens shipments that were above the recommended temperature of 41°F. Storing leafy greens above this temperature can lead to germ growth.
Restaurants can train food workers on the U.S. Food and Drug Administration's (FDA) safe handling advice for leafy greens. This is especially important for restaurants that get shipments of leafy greens that are already cut. Food safety programs can emphasize the importance of training and of following FDA's advice.
Why this is important
Foodborne illness outbreaks have been linked with fresh produce that was eaten without cooking. Such produce includes various leafy vegetables like lettuce, spinach, and cabbage. These vegetables are called leafy greens.
We wanted to learn more about how restaurants buy and receive leafy greens so that we could suggest ways to lessen the chances of people getting sick.
FDA advises restaurants on how to stop the spread of germs on leafy greens. FDA's advice is to:
- Keep records on leafy greens (this helps track where greens come from during a traceback investigationA)
- Reject leafy greens that show rot or damage on delivery
- Refrigerate cut leafy greens at 41°F or below (leafy greens, especially those that have been cut, should be shipped and stored below 41°F to reduce the growth of germs that lead to foodborne illness)
What we learned
We found that many restaurants already use safe ways to handle leafy greens in restaurants. However, we found that 50% of restaurants accepted leafy greens shipments that were above the recommended temperature of 41°F.
- Almost all (93%) managers we talked to said their restaurants kept purchase records of leafy greens. Records provide information on where contaminated leafy greens came from.
- Two of three managers said their restaurant had rejected a leafy greens shipment, showing a focus on food safety (germs can live in damaged areas on leafy greens).
- Managers rejected shipments because the leafy greens:
- Looked bad (wilted, wet, moldy, dirty, or rotten)
- Smelled or tasted bad
- Were not in the right temperature range
- Were missing a required product label
- About half of the leafy greens shipments we took the temperatures of were delivered at too high of a temperature (41°F or above).
More information
- Journal article this plain language summary is based on
- More key findings on restaurant practices and from investigation data
- FDA Food Code (see Section 3-302.15, Washing Fruits and Vegetables)
- FDA industry guidance on minimizing biological hazards in ready-to-eat fresh-cut produce
This page was last updated on this date. Updates may include minor edits, image changes, or other modifications to page content.
The information on this page was last reviewed by subject matter experts to ensure accuracy.
- Traceback investigation: Effort to find out where food that caused a foodborne illness outbreak was grown, produced, and packaged.
- General distributor: A company that sells a variety of food products to restaurants, schools, hospitals, and hotels.
- Leafy greens: Various leafy vegetables like lettuce, spinach, and cabbage.
- Wholesale produce markets: Companies that sell large amounts of fresh fruits and vegetables.