Raw oysters, sushi, or other uncooked seafood can pose a risk of foodborne illnesses.
Avoid meats that are rare or undercooked, as they may not have reached a safe internal temperature to kill harmful bacteria.
Dishes without protective covers may be more susceptible to contamination from sneezing, coughing, or airborne particles.
Be cautious with perishable items like dairy products or salads that might have passed their expiration dates.
Condiments that have been left out for extended periods can become a breeding ground for bacteria.
Salads with mayonnaise, like coleslaw or potato salad, can spoil quickly if not kept at the right temperature.
Spicy foods may cause digestive discomfort for some individuals. Be mindful of your spice tolerance when trying unfamiliar dishes.
Buffets may serve reheated items that have been sitting out. Repeated heating and cooling can increase the risk of bacterial growth.
Raw fruits and vegetables should be thoroughly washed to reduce the risk of contamination from pesticides or bacteria.
Pay attention to the cleanliness of soft serve ice cream machines, as they can harbor bacteria if not cleaned and maintained properly.