Buffet & Self-Service Safety

Why you need it

Food on a buffet sits out for longer, is reached for by many people and can drift out of temperature without anyone noticing. Small batches and regular checks keep it under control.

Hot food should stay at 63°C or above and chilled food at 8°C or below, aiming for 5°C. Customers must also be able to get allergen information for every dish.

What it’s for

Four steps for buffets and self-service: setting up display equipment before loading, checking and recording temperatures, a separate utensil for each dish, and refreshing batches in clean containers. It belongs in the kitchen and at the service point.

How to use it

1. Print it on A4, laminate it and fix it where staff set up and top up the buffet.
2. Switch on hot and chilled display units before loading, and put food out thoroughly hot or cold.
3. Probe and record food temperatures through service, and follow your corrective action for any reading outside the limits.
4. Give each dish its own utensil and replace any that become contaminated.
5. Top up with fresh batches in clean containers rather than adding new food to old.