Food Safety and Buffet Etiquette | Consumer Food Safety | Washington State University (2024)

FAQs

What is the etiquette for eating buffets? ›

Do not eat in the buffet line. Those eating while standing in the buffet line can contaminate food. Saliva can spray on the food and pass on bacteria to other consumers. So while in the buffet line do not eat from your plate or from the serving utensils.

Bacteria may grow in potentially hazardous foods. Keep foods out of the Danger Zone (41 degrees F - 135 degrees F) for safety. Cooling hot foods rapidly is important to prevent illness-causing bacteria from growing in food. No bare hand contact with ready-to-eat foods.

Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.

Use clean plates: Always use a clean plate when visiting the buffet. Start with the salads and appetizers: Begin your meal with lighter dishes like salads and appetizers before moving on to the main course. Use serving utensils: Use the serving utensils provided to avoid contaminating the food and maintain hygiene.

While these time restrictions are rarely enforced, they give the buffet legal authority to remove patrons who are overstaying and may be taking advantage of the system. These limits also incentivize customers to enjoy their food without trying to snag more than one meal.

Do not touch ready to eat* food with your bare hands. Use tongs, utensils, or gloves. Keep food hot at 135°F or above or cold at 41°F or below.

The "Danger Zone" (40 °F-140 °F)

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."

The danger zone is the temperature range of 40–140°F (4–60°C), in which bacteria grow and thrive. Keeping perishable foods out of the danger zone is critical to keeping your food safe.

The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.

What are the 7 most important food safety rules? ›

Separate Food and Drink: Carry drinks separately from food, especially if drinks are served directly to your table. No Returning Food: Once selected, commit to your choices; don't return items to the buffet line. Hygiene Matters: If you need to cough or sneeze, step away from the buffet to avoid contaminating the food.

Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

Watch the Clock. Remember the 2-Hour Rule: Discard any perishables left out at room temperature 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.

Rule 4.

Use lids or covers on each food item where possible, and always use sneeze guards over the buffet area to prevent bacteria from sneezing or saliva reaching the food. Ensure that the handles of serving utensils do not touch the food as bacteria can be passed from the customers hand to the utensil to the food.

Guests should know where the buffet table starts and ends “ keep all plates on one end of the table. This will prevent a traffic jam. If you have a big group, pull the table away from the wall so that people can go along either side of the table.

The less in the stomach beforehand, the more dishes you can sample, and the better value the price of admission. Going to a buffet and only having one plate is a colossal waste. I am a fan of arbitrary rules I set for myself, therefore I have a three-plate minimum/five-plate maximum when I buffet.