FOOD & DRINK


proof hood to protect the product before use. And to save time in a busy kitchen, the units can withstand high temperature spray-downs without the need to be covered or removed from the wall.


A good restaurant will ensure that all meals are prepared safely by trained staff who pay proper attention to hygiene protocols. So this means buffet food will only really enter the ‘danger zone’ once it has been exposed to the public.


And this exposure should not last for long, according to the Center for Disease Control. The CDC’s advice on buffets states that certain items such as meat, poultry, seafood, dairy and some vegetables could become unsafe if they are left unrefrigerated for more than two hours. It therefore recommends that any such food items should be discarded after this period.


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So diners should keep an eye on the servers and strive to fill their plates from those dishes that have only recently arrived from the kitchen. This will reduce the risk of food spoilage and of contamination by other guests, and if they also sanitise their hands and use a clean paper towel when holding the serving spoon they will reduce the risks to their health even further.


Buffets are as safe as the people who prepare them and the diners who eat them. And they will continue to remain popular - provided that everyone is alert to the potential dangers they pose and pay close attention to hygiene protocols.


www.tork.co.uk TOMORROW’S FM | 49


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