Weekends on restaurants or large family gathering, we all love to enjoy the buffet food variety and their taste. Besides enjoyment, we all had a bad experience of abdominal pain and stomach disturbance after eating food. This situation occurs because of the negligence of contamination of food. Five expert tips are given below to keep food safe at the buffet.
1- Food Safety Inspection
Whenever you go to restaurants, a wedding event or large family gathering, it is vital to check the freshness and texture of buffet food display. Best practice in this regard is the professional food safety inspection. Its checklist includes maintenance of temperature. For example; dishes which need to place at hot temperature must be kept at 140 F, and above, and recipes which need to put under cold temperature must be held at 40 F or below. Other essential checklist includes cleanliness of the environment, food equipment, shelves and surfaces and hands of waiters.
2- Method Of Food Preservation
There are various methods for preservation of food items. However, the food at the buffet display requires different treatment than regular storing of food. For example; first, food must be placed at chafing dishes or warming trays. Alternatively, these can put in slow cookers for heating up. Second, the method of preservation is storing in refrigeration. In freezer and fridge, accurate regulation of temperature is mandatory.
3- Check Food Borne Illness
Continuous change in temperature from hot to cold and then hot alter the texture and nutritional quality of food. For example; heating meat after every two or three hours, meat juices and dairy products frequently generate foodborne diseases. Therefore, it is essential to maintain temperature and consistency in environmental conditions because a frequent change in these would provide favorable situations to foodborne illnesses.
4- Check Food Contamination
Fourth expert tip for maintaining the safety of food at buffet display is to check menu contamination regularly. Negligence of cleanliness of the environment, dried fruits, and vegetables used in making juices and cooking dishes can contaminate food. For example; Clostridium Perfringens is generated inside the food, and it is also called cafeteria germ. This disease is usually born when food is served at a larger quantity and heated and preserved for a more extended period. The symptoms of this disease are abdominal pain and cramps in the stomach. This situation can make you suffer from diarrhea.
5- Bacterial Generation At Refrigeration
A foodborne disease occurs because of Listeria Monocytogenes in food. This illness occurs due to the storing of dishes in refrigeration and freezers. Prominent symptoms are fever, nausea, and muscles aches. This illness can also cause diarrhea. So one should not keep food dishes in refrigeration for prolong time. Use fresh fruits and vegetables for cooking and place these in the fridge for only one or two days. Do not preserve dishes for more than three days as this could cause the generation of bacteria.
These are five expert tips which need to follow for the safety of food at buffet display and prevention of generation of food contamination and foodborne illnesses.