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