Entertaining this season? Serve carefully so “buffet bugs” won’t bite your guests! That’s important for everyone, especially those at higher risk (pregnant women, young children, older guests, or any guest dealing with cancer, HIV or AIDS, or other immunity problems). You might not know who’s at risk.
Buffets are perfect breeding grounds for bacteria that cause food-borne illness. What’s perishable? Any dish made with meat, poultry, fish, or eggs.
For buffet service, remember these food safety rules:
- Keep a safe temperature. Keep hot foods on a warming tray or chafing dish, and cold foods on ice whenever food stays out a while.
- Replace, not refresh. Instead of replenishing a dish with fresh food, bring out a new platter or bowl of food.
- Remember the two-hour rule. If food sits out longer than two hours, toss; if it soars to 90°F or higher, toss after one hour. (Toss the leftovers, too.)
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