Buffet Food Safety Important During Holidays
Shelia Lewis
Celebrating with food and fun is a way many folks enjoy spending the holiday season. Of course, a popular way to have a party occasion is to invite friends and family to a snacking buffet of holiday perfection.
However, the type of food service where foods are left out for long periods of time leaves the door open for uninvited guests such as food-borne illness bacteria that can reside in the buffet foods. These tips for keeping food safe during holiday events will keep you and your family well.
PLAN AHEAD
If you are cooking foods ahead of time for the entertaining event, be sure to cook foods thoroughly to a proper temperature. To store for later reheating, divide cooked foods into smaller portions or pieces and place in shallow containers to store in the refrigerator or freezer promptly. This means planning ahead of time for adequate refrigerator or freezer storage room.
Reheat foods to be served hot to 165 degrees F. Do not use warming trays, slow cookers or chafing dishes to reheat food. Do this in traditional cooking equipment to assure that foods reach 165 degrees quickly. Then place in the warming devices on the buffet.
Use a food thermometer to check internal temperature of reheated foods such as casseroles, dips, stews, etc. to be sure that the warming devices are keeping them at 140 degrees F. If not, do not leave foods out for more than two hours even in the warming devices.
Foods to be kept cold, such as meat, seafood, and egg or dairy spreads, dips, or salads should be kept below 40 degrees F. in adequate safe storage containers. One of the best ways to serve cold foods on a buffet safely is to use a serving dish nestled in a bowl full of ice.
One tip that makes food safety more controllable is to use smaller platters or serving dishes, and replace them often on the buffet with foods straight out of reheating or the refrigerator. Never place fresh food on a serving dish that contained food that has been sitting out. It's best instead to replace empty platters with fresh ones.
'GERMY' HANDS
Remember, that not only is temperature a concern, but many people's hands may have been taking food from the dish which has been sitting out. People's hands can contain germs. Always use clean utensils for each serving platter as well.
Discard any perishable party foods such as meat, poultry, egg or seafood dishes, appetizers or dips if they have been on the buffet for an extended time.
FOOD HANDLING
Other basic safe food handling guidelines are suggested for food safety for all occasions.
Always wash hands before and after handling food. Keep all kitchen surfaces, utensils and dishes clean when storing and serving food.
Never reuse a serving dish or utensil that came into contact with raw foods, or even with foods that have been on the buffet line for a long time.
For more information, contact the Smith County Extension office at 903-590-2980.
Shelia Lewis is a Smith County Extension agent in family and consumer sciences. She can be reached at sk-lewis@tamu.edu.
However, the type of food service where foods are left out for long periods of time leaves the door open for uninvited guests such as food-borne illness bacteria that can reside in the buffet foods. These tips for keeping food safe during holiday events will keep you and your family well.
PLAN AHEAD
If you are cooking foods ahead of time for the entertaining event, be sure to cook foods thoroughly to a proper temperature. To store for later reheating, divide cooked foods into smaller portions or pieces and place in shallow containers to store in the refrigerator or freezer promptly. This means planning ahead of time for adequate refrigerator or freezer storage room.
Reheat foods to be served hot to 165 degrees F. Do not use warming trays, slow cookers or chafing dishes to reheat food. Do this in traditional cooking equipment to assure that foods reach 165 degrees quickly. Then place in the warming devices on the buffet.
Use a food thermometer to check internal temperature of reheated foods such as casseroles, dips, stews, etc. to be sure that the warming devices are keeping them at 140 degrees F. If not, do not leave foods out for more than two hours even in the warming devices.
Foods to be kept cold, such as meat, seafood, and egg or dairy spreads, dips, or salads should be kept below 40 degrees F. in adequate safe storage containers. One of the best ways to serve cold foods on a buffet safely is to use a serving dish nestled in a bowl full of ice.
One tip that makes food safety more controllable is to use smaller platters or serving dishes, and replace them often on the buffet with foods straight out of reheating or the refrigerator. Never place fresh food on a serving dish that contained food that has been sitting out. It's best instead to replace empty platters with fresh ones.
'GERMY' HANDS
Remember, that not only is temperature a concern, but many people's hands may have been taking food from the dish which has been sitting out. People's hands can contain germs. Always use clean utensils for each serving platter as well.
Discard any perishable party foods such as meat, poultry, egg or seafood dishes, appetizers or dips if they have been on the buffet for an extended time.
FOOD HANDLING
Other basic safe food handling guidelines are suggested for food safety for all occasions.
For more information, contact the Smith County Extension office at 903-590-2980.
Shelia Lewis is a Smith County Extension agent in family and consumer sciences. She can be reached at sk-lewis@tamu.edu.
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