condition & protection Code Requirements of a Salad Bar Or Buffet and How to forestall a Food Poisoning

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Except for the high end establishments, just about every type of cafeteria these days has some form of buyer self-service buffet or salad bar serving ready-to-eat foods. Even El Pollo Loco and other Mexican style restaurants allow you to pick and fill up from a selection of salsas. Asian style all-you-can-eat restaurants are other big one with many popping up in most big cities. Then there are of course the restaurants that focus entirely on buffets and salad bars.

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The condition and safety laws governing these displays have industrialized over the years to address the uniqueness of this type of set up and some of the unique hazards or risks to consumers. Noted below are most of those requirements as well as my own recommendations from years of sense inspecting cafeteria buffets and salad bars:

--One clear requirement is that all open exposed ready-to-eat food must be shielded so as to block a direct line in the middle of the customer's mouth and the food on display. This shield is ordinarily known as a sneeze guard for the larger displays of food and is regularly glass or transparent plastic, angled above the food enough to block possible contamination coming from a customer's mouth (saliva from sneezing, coughing, talking, etc.). The shield can also take the form of a container with a tight fitting securely attached lid, regularly with hinges. If there is no evidence of a shield or lid then the display is most likely not popular ,favorite and should be avoided.

--A isolate utensil with a cope is required for each food displayed for self-service. No buyer is allowed to touch any of the exposed food with their hands.

--There must be clean plates and other tableware at or adjacent to the buffet or salad bar and customers should be reminded, or notified if need be, that only clean tableware is to be used when returning to the buffet.

--The allowable temperatures must be maintained. The food is regularly displayed on ice (and truly should be buried in ice), or the packaging are sitting either in a refrigerated unit or warmer, or the food is sitting under a heating lamp. Look for steam coming from the warmer or steam table and even the food itself. Do not trust a chafing dish for long term keeping (more than 2 hours) of foods. You will ordinarily only see chafing dishes at a temporary buffet setting. They are large shallow metal platters with one or two canned gas lighted flames underneath, attempting to keep the food warm. They are maybe good for short periods of time only, and are not to be trusted or surely not popular ,favorite for a more permanent buffet setting. Heat lamps regularly fall into this same category. They also are not the best means of maintaining hot keeping temperatures for long duration of times.

--Employees should be constantly monitoring and maintaining the buffet or salad bar. They should be doing all from replenishing it to cleaning and checking temperatures frequently.

--No sulfites or sulfating agents. Sulfites used to be a common preserving agent especially in fruits, maintaining a fresh appearance. Most if not all states prohibit any food premise from applying sulfating agents to fresh fruits and vegetables intended for raw consumption, or to any potentially dangerous foods. Sulfites are still allowed on fruits and vegetables not sold in the raw state, such as dried fruits and grapes used for wine.

--Absolutely no flies or other types of vermin (cockroaches, rodents) can be present. Contrary to what you may have heard, there is no proper amount or amount of vermin allowed in a food facility. Vermin are strictly illegal in all areas of the establishment. They harbor and can transmit dangerous microorganisms as well as normal filth to your food and should not be tolerated.

-- No leaking and pooling waste water on the floor area, either from melting ice, or the refrigeration or warmer unit.

--Most foods should have a label identifying the common name of the food, sauce, dressing, condiments etc.

Learning the requirements and possible hazards of a buffet or salad bar is just good consumer awareness and can give you the benefit in preventing a serious food borne illness.

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