Note On Sanitation

Cold food for buffets presents a special sanitation problem.This is because the food spends a great deal of time out of refrigeration while it is being assembled and decorated and again while it sits on the buffet. For this reason, it is particularly important to follow all the rules of safe food handling. Keep foods refrigerated whenever they are not being worked on. Also, keep them chilled until the last minute before they are brought out for service.

For a buffet service that lasts a long time, it is a good idea to arrange each course or item on a number of small platters rather than on one big one.The replacements can then be kept refrigerated until needed.

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