Food Safety Fact Sheets - Buffet Dining

Buffet Basics

Plan a BAC-free buffet with these tips!

Size Matters!

If you’re planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet portions small. Prepare a number of small platters and dishes ahead of time. Store cold back-up dishes in the refrigerator and keep hot dishes in the oven (set at 200˚ - 250˚ F) prior to serving. This way, your late-arriving guests can enjoy the same appetizing arrangements as the early arrivals.

Take Temperatures!

Cooked, hot foods should be kept at 140˚ F or warmer. Use a food thermometer to check. Serve or
keep food hot in chafing dishes, crock pots, and warming trays. Note: Some warmers only hold food at 110˚ F to 120˚ F, so make sure your warmer has the capability to hold foods at 140˚ F or warmer.

Chill Out!

Cold foods should be kept at 40˚ F or colder. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the
chill.

Keep it Fresh!

It can be unsafe to add new food to a serving dish that already contained food. Many people’s hands may
have touched the food, which has also been sitting at room temperature for awhile. Instead, replace empty platters with freshly filled ones.

Watch the Clock!

Remember the 2-Hour Rule: Don’t leave perishable food out at room temperature on a buffet table for more than 2 hours unless you’re keeping it hot or cold. If the buffet is held in a place where the temperature is above 90˚ F, the safe-holding time is reduced to 1 hour.

Buffets are a great way to celebrate special occasions. What could be more tempting than a buffet table laden with a mouth-watering feast? But when foods are left out at room temperature for long periods of time, buffets can provide an inviting environment for BAC! (a.k.a. bacteria). Here’s how you can keep BAC! away from your buffet table.

The Lowdown on BAC!

To survive and reproduce, bacteria need the right conditions: food, moisture, time, and temperature. If consumed, harmful bacteria can cause foodborne illness. When preparing food, follow the 4 Cs of food safety: clean, cook, chill, and combat cross-contamination.

Beware of BAC!

At buffets, you can select from a wide variety of foods, some of which may contain uncooked or lightly-cooked eggs. But Grade A eggs with clean uncracked shells can be contaminated with Salmonella Enteritidis bacteria. That’s why it’s important to cook eggs thoroughly to kill any bacteria that may be present.

Savory Salads . . .

Traditional recipes for Caesar dressing may contain uncooked eggs. If Caesar salad is a favorite among your guests, you can keep BAC! out of your salad bowl with this safe, savory recipe below.

Zesty Sauces . . .

Spice it up! You can add zest to hot meats, poultry, and eggs by adding hollandaise and béarnaise sauces. If your homemade recipes for these sauces call for uncooked eggs, you can modify them by cooking the egg mixture on the stovetop to 160˚ F. Then follow the recipe’s directions.

Fun Platters . . .

Tempt your guests with an array of fun platters. Refrigerate finger sandwiches and cheese chunks right up until serving time. During the buffet, keep shrimp cocktail, fruit salad, and dips chilled on a bed of ice. Note: Keep in mind that BAC! can multiply quickly in moist foods like soufflés and foods that contain dairy products, so be