The Safety Reason You Should Send Cold Food Back At A Restaurant - Tasting Table

"Many of us cringe at the idea of having to send food back at a restaurant - the attention, the confrontation, the fear of being called a "Karen" ... all of that might just push us to suck it up, pay for a meal we didn't enjoy, and never return to the restaurant again."

"Per the USDA, "Bacteria grow most rapidly in the range of temperatures between 40 and 140 [degrees Fahrenheit], doubling in number in as little as 20 minutes.""

"That's why this temperature range is called the danger zone. The general advice is to never leave any perishable food out of refrigeration (in the danger zone) for more than two hours. While it's highly unlikely that your plate has been sitting out at the restaurant for that amount of time, the improper food temperature indicates that something in the kitchen isn't working as it should be - timing, organization, management, etc. Cold food is, therefore, one of the health code red flags you shouldn't ignore at a restaurant."

Many diners avoid sending food back due to attention, confrontation, or fear of being labeled a "Karen." Sending food back is sometimes justified, particularly when meals meant to be served hot arrive cold. Paying for a hot meal is one reason to request reheating. Cold food can present a food safety risk because bacteria grow rapidly between 40 and 140 degrees Fahrenheit, potentially doubling in as little as 20 minutes. Perishable foods should not remain in that temperature range for more than two hours. Cold service can indicate kitchen failures in timing, organization, or management, and diners may ask servers to have dishes reheated.

Read at Tasting Table