Keep food safe at hotel breakfast buffets
Self-service operations—such as breakfast buffets and corner markets—are common at hotels. Use this quick guide to help keep food safe and your customers and employees healthy.
Practice general food safety.
Purchase food and beverages from approved sources, prevent cross contamination, maintain proper temperature control, make sure sick employees do not work and practice good handwashing.
Keep hot food hot and cold food cold.
Time and temperature control for safety food (TCS food) must be kept hot (at least 135 degrees Fahrenheit) or cold (at or below 41 degrees Fahrenheit). Examples include sausages, cooked potatoes, milk, cheese, etc. Ensure you have a reliable and routinely-calibrated food thermometer.
Use time as a public health control.
It’s allowed to keep some TCS food, like sliced melons, hard boiled eggs and coffee creamer, at room temperature during service for up to four hours. Make sure these food items are either used up or discarded at the end of service or after four hours. They cannot be saved for later. Also, make sure to include time as a public health control in your written food safety procedures.
Prevent contamination.
Immediately replace contaminated serving utensils or at least once every four hours. Utensils are considered contaminated when they’ve been left on the counter, fallen on the ground, or people have touched the side that contacts food. Wash, rinse and sanitize used utensils. Make sure an employee trained in food safety monitors the self-service operation to ensure guests use a new plate with each trip to the buffet. Cups can be reused if the beverage dispenser nozzle doesn’t touch the cup rim.
Communicate openly with your inspector.
Contact your inspector with questions, concerns or if you will be making equipment changes or remodeling. They are a resource and can help ensure the work is done to meet applicable requirements.