July 31, 2019,
More often than not, a typical buffet includes a sprawling display of cold and hot food. Consequently, a buffet entails rigorous temperature control. Apart from that, buffet meals which are potentially risky such as meat and dairy products need to be specially taken care of. Moreover, the general public has limited food safety awareness; as a result, people often tend to contaminate food without realizing it. The following are three safety rules for providing a lunch buffet in Houston.

1. Serve with Sanitized Utensils :

Ensure that there is at least one thoroughly sanitized serving utensil for each food item. More often than not, customers tend to use the same utensil for different times, which could be potentially hazardous. It is all the more dangerous if the items are particularly raw such as sushi or sashimi. Allergens are easily transferred in such type of cross-contamination.

At the same time, make sure that a possible contaminated serving utensil is replaced with a brand-new one. Over time, repeated use can easily pollute utensils.

2. Maintain Steady Supervision :
It is important to assign at least one competent staff member for supervising the buffet area. Do remember to train them on the necessary steps to be taken if a breach is found.

Also, it is important to note that the supervision should not inconvenience the customers. Therefore, make sure that the staff member you have picked is trained enough not to be over-intrusive while checking.

Usually, minor food items tempt customers to use their hands instead of the serving utensils. To avoid that, it is a fine idea to put out signs with a formal request contending against the same. Also, encourage the customers to make use of clean plates and napkins.

3. Control Temperature :
As mentioned at the outset, a buffet entails strict temperature control. Ideally, food items should always be displayed outside the officially identified dangerous temperature zone – 5-degree Centigrade to 60-degree Centigrade.

If, however, you have no choice but to put out food at room temperature, make sure to remove food that has been on display for over two hours.
In that case, it is generally recommended to display food in smaller batches so that they may be consumed within two hours.