Restaurants; are the forks, spoons really sterile clean.?

Question

I mean I am putting a fork in my mouth ,who knows who just had it in there dirty mouth. glasses too.

Answer 1

I'm pretty sure the people would wash it. Why else would the restaurant still be in business? They obviously passed all the health regulations. :]

And you would've had the same problem when you were growing up. Your family would have often used the same fork/spoons/knives eventually. Nothing happens though. =]

If you're really concerned, bring your own cutlery around. =]

Answer 2

depends on their washing system... some it blasts water so hot you'd burn yourself on them, then sends them into a hot dryer, so yes, those would be sterile.  Just depends on the restaurant, I suppose.

Answer 3

For the most part health codes require that your dish washer gets to such a high temp that it's more of a sterilizer. Now with that being said they had to brush all debris off the silver first. If your going to eat out it's best not to think of these things. REALLY! On any given day you will shake hands with someone who has used the restroom or pleasured themselves without washing.

Answer 4

You don't wanna know!!!!

Answer 5

clean for you,not for us servers who must clean your filthy c**p. do you people eat like pigs at home also??? bleach is not banned.

Answer 6

They are not going to be sterile.

Answer 7

Not really, they just have a person that washes the dishes like you would at home. Not sterilized.

Answer 8

Nothing is honestly going to be sterile..well, unless you sit there and soak it over and over again in bleach and other cleaners.

Answer 9

they probably aren't that clean they under  pay the dishwahers so they really don't care. eat at your own risk.

Answer 10

There is a difference between sterile and sanitized.  Health code requires sanitized, sterile is impossible in the restaurant environment.  You will only find sterile instruments in a hospital.  All the answers submitted are good and based in truth.  It really goes back to the management and the company and how they hold up to health code standards.  There are two types sanitation techniques, high temp and chemical.  By the way, bleach is banned in restaurants as a cleaning or sanitation agent by health departments.  In high temp sanitation the water must be over 180 degrees.  In chemical sanitation a human or a machine must administer the chemical and when you are talking about parts per million, it leaves the door open for mistakes.  Too much chemical sanitation will make you as sick as not enough.  Food for thought...

Answer 11

Generally they are supposed to be due to health laws but you just never know.

Does anyone know if the menus at restaurants are sterile and clean?

Answer 12

I have worked in a few places ranging from a truck stop to a country club.  Everywhere I worked, the flatware was washed in hot soapy water, sometimes 2 or three times thru the washer.  It was always air dried.  If anything touched the flatware, it was a clean cloth napkin.  In the places I worked, if we touched the eating part of the fork, etc., we put it back into the dishwasher.

Answer 13

i no where your coming from i think about it every time i eat out

Answer 14

yeah i know how you feel. once my cousin found a piece of crusted food on her fork, she apparently didnt use that fork :p.

but im not saying all restaraunts are not sterile, because i bet a lot are.

Answer 15

I know they probably do a quick wash of those things... maybe people should just carry plastic utensils.