84-Lancaster Farming, Saturday, December 21,2002
Family Living
Focus
by
Cathy Guffey
Bradford Co.
Extension Agent
Buffet Bonanza:
Keeping Food Safe!
Buffets are a great way to cele
brate special occasions. What
could be more tempting than a
buffet table laden with a mouth
watering feast? But when foods
are left out at room temperature
for long periods of time, buffets
can provide an inviting environ
ment for bacteria - and a food
borne illness may result. Here’s
how to protect the food and your
guests.
Size Matters! If you’re plan
ning a buffet at home and are not
sure how quickly the food will be
eaten, keep buffet portions small.
Prepare a number of small plat
ters and dishes ahead of time.
Prior to serving, store the cold
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back-up dishes in the refrigerator
and keep the hot dishes in the
oven, set at 200 to 250 F. This
way, your late-arriving guests
can enjoy the same appetizing ar
rangements as the early arrivals.
Take Temperatures! Cooked,
hot foods should be kept at 140 F
or warmer. Use a food thermo
meter to check. Serve or keep
food hot in chafing dishes, slow
cookers, and warming trays. Be
aware that some warmers only
hold food at 110 to 120 F, so
make sure your warmer has the
capability to hold foods at 140 F
or warmer.
Chill Out! Cold foods should
be kept at 40 F or colder. Keep
cold foods refrigerated until serv
ing time. If food is going to stay
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out on the buffet table longer
than two hours, place plates of
cold food on ice to retain the
chill.
Keep it Fresh! It can be unsafe
to add new food to a serving dish
that already contains food. Many
people’s hands may have touched
the food, which has also been sit
ting at room temperature for
awhile. Instead, replace empty
platters with freshly filled ones.
Watch the Clock! Remember
the two-hour rule: Don’t leave
perishable food out at room tem
perature on a buffet table for
more than two 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 one hour.
If you have any questions or
concerns about food safety, con
tact your local county extension
office or one of the following:
• U.S. Department of Agriculture
Meat and Poultry Hotline (800)
535-4555; TTY number for the
hearing impaired (800) 256-7072
• U.S. Food and Drug Adminis
tration Food Information Line
(888) SAFE FOOD • Fight BAC!
Web site at: www.fightbac.org
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