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