Prevent Cold Buffet Food Disappointments

Nobody likes cold buffet food. Not only is it unappetizing, but it can also be dangerous. When the temperature of TCS food falls between 41-135°F, pathogens start growing rapidly. The longer food stays in the temperature danger zone, the more dangerous it becomes. Hot holding temperatures should always be above 135°F to ensure food safety. It's crucial for food handlers to keep held food out of the temperature danger zone. Regularly check food warmers, steam tables, and hot holding units to maintain proper temperatures and keep buffet food hot and safe.