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Using Your Own Condiments... No-no?


Kristen Jenkins

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I worked in the food service industry for years, and my superiors always drilled that NO outside food was allowed to be eaten inside the premises. They told me that the restaurant could get sued if somebody brought in their own food/condiments and got sick. Is this normal, or do most places just look the other way?

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I've never had any problems over here. I've even known people bring in their own gluten free bread etc. and get it toasted. When I worked in catering, samples of every food we made were cooked and put in small containers in the fridge and kept for, I think, 48 hours. Then if anyone complained they were ill, those particular foods were sent for testing.

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