Learn which safe practices protect against safety risks depending on service style. Each service style (way food is served) creates food safety risks. Service style can be cafeteria, buffet, family, potluck, waitress, temporary or delivered. Factors such as food temperature, personal hygiene, dirty dishes and insects can all cause problems.
Cafeteria style: food served from cafeteria in large quantities and immediately served to guests in line.
| Food safety risks | Safe practices |
|---|---|
| Improper holding temperature | Frequent use of thermometers to monitor holding temperatures |
| Server contamination | Practice good personal hygiene |
Buffet or family style: guests serve themselves from large containers on serving or individual plates.
| Food safety risks | Safe practices |
|---|---|
| Customer contamination | Clean plates for every visit |
| Sneeze shields | |
| Label food | |
| Serving utensils for each food | |
| Improper holding temperatures | Frequent use of thermometers |
| Adding old contaminated food to fresh | Finish old food before adding fresh |
| Serve food in small serving dishes |
Potluck (buffet without hot/cold holding units): food brought to dinner and prepared in individual kitchens.
| Food safety risks | Safe practices |
|---|---|
| Contamination by customers or preparers | Reconsider preparation in individuals' homes |
| Improper holding temperatures | No more than 2 hours cumulative at room temperature |
| Contaminated leftovers going home | 2 hours cumulative or dispose of leftovers |
Temporary: food prepared and served from a temporary site such as at a fair, booth or festival.
| Food safety risks | Safe practices |
|---|---|
| Inadequate electrical supply to operate equipment to maintain proper temperatures | Frequent use of thermometers to monitor holding temperatures |
| Insect contamination | Use a solution of bleach water to help keep surfaces free of foods that attract insects |
Waiter/waitress: food brought to a table by a server.
| Food safety risks | Safe practices |
|---|---|
| Contamination by server or waiter or waitress | Good personal hygiene |
| Avoid contact with food surfaces |
Family style: bowls of food placed on table where guests are seated; guests serve themselves.
| Food safety risks | Safe practices |
|---|---|
| Adding fresh food to contaminated dishes | Put fresh food in clean dish and discard old food |
| Customer contamination | Serving utensils for each food |
| Food sitting on table for more than 2 hours | Throw out leftovers |
Home-delivered meals/carryout/catering: food is prepared at a kitchen and then delivered or served at another location.
| Food safety risks | Safe practices |
|---|---|
| Improper holding temperatures | Use appropriate hot and cold holding delivery containers to maintain proper temperatures |
| Using a thermometer, check temperatures | |
| Cross-contamination from carryout or delivery containers | Provide handling instructions to the consumer |
| Regularly clean and sanitize all delivery containers |
Safe handling practices for tableware.
| Food safety risks | Safe practices |
|---|---|
| Contamination by preparers | Wash hands |
| Hold silverware by handles | |
| Avoid touching rim of glasses | |
| Avoid touching dishes and utensils on food or mouth contact surfaces | |
| Hold plates by bottom or at edges | |
| Hold cups by handles or bottoms |
Reviewed in 2021