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- For this frigid Friday, here are a few best-practice tips to help you make the most of your buffet food and equipment:
Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven or cold in the refrigerator until serving time. This way foods will be held at safe temperature for a longer time.
- Always replace empty platters rather than adding fresh food to a dish that has already had food on it. Remember – many peoples’ hands may have taken food from the dish, which was also sitting at room temperature for a while.
- Keep hot food hot (135° F) and cold food cold (41° F or lower).
Check internal food temperatures every two hours.
- Discard potentially hazardous food after four hours if it has not been held at the proper temperature.
- Identify food items on the buffet. This is important for people with food allergies and also prevents people from dipping their fingers into a dish to see what it is.
- Encourage people to take clean plates for return trips.
- Put utensils at the end of the line, so your guests can pick them up last. This goes for beverages too. This way nobody has to juggle glasses and utensils while serving themselves.
- Set the table so guests can serve themselves from both sides and can walk around the table.
- Arrange platters and bowls around a spectacular centerpiece.
- Use service pieces creatively. For example, a soup bowl placed on a platter can be used for serving chips and dip.
- Reset your buffet table for dessert, or set up a separate side table.
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Tags: restaurant equipment, buffets, food safety |
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Categories: Restaurant Equipment - Cooking Equipment, Buffet, Catering Equipment and Supplies, Food Safety, Customers, Trends |
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