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Safe Food Handling Practices for a Merry and Bright Holiday Season

As the holidays approach, many restaurants prepare to welcome guests with festive celebrations. However, it's essential to prioritize food safety practices to ensure everyone enjoys a safe and enjoyable dining experience. Whether it's a company cocktail party or a catered dinner, buffets often play a prominent role in holiday gatherings. By adhering to proper food handling procedures, restaurants can minimize the risk of foodborne illnesses and ensure their customers have a happy holiday season.

Key Food Safety Precautions

·        Cleanliness: A clean kitchen is crucial for preventing the spread of foodborne pathogens. Ensure all food containers, utensils, buffet setting, and tableware are thoroughly cleaned to maintain a hygienic environment. Cover open food displays and buffets with food shields to prevent contamination from airborne particles.

·        Hand Hygiene: Frequent and proper handwashing is essential for preventing the spread of germs. Encourage employees to wash their hands for at least 20 seconds with soap and water, especially after handling raw food, touching dirty surfaces, and using the restroom.

·        Temperature Control: Maintaining the correct temperatures for hot and cold foods is critical to prevent the growth of harmful bacteria. Hot food should be held at 135°F or above, while cold food should be kept at 41°F or below. Use a digital probe thermometer to check temperatures regularly, preferably every two hours or even every half-hour for optimal food safety.

·        Refrigeration and Leftovers: Ensure your refrigerator is properly calibrated to maintain a temperature of 40°F or below. Refrigerate leftovers promptly after cooking and cool them from 135°F to 70°F within two hours using ice baths, wands, or a blast chiller. Further reduce the temperature from 70°F to 41°F or below within four hours before placing them in the refrigerator for storage.

·        Freshness: Prepare food in small batches and replenish the buffet frequently to minimize the time food spends at room temperature. When adding fresh food to the buffet, replace old serving containers and utensils with new ones to prevent cross-contamination. Encourage guests to use new plates and utensils when getting additional servings.

·        Separation: Keep raw and ready-to-eat foods separate on the buffet to prevent cross-contamination. The only exceptions to this rule are sushi and raw shellfish, small, ready-to-cook portions to be consumed immediately, and raw, frozen, shell-on shrimp or lobster.

·        Labeling: Clearly label all food items on the buffet to ensure guests know what they are without having to handle or taste them.

Additional Tips for a Safe Holiday Season

·        Train and educate staff on proper food safety guidelines to ensure they are well-equipped to handle food safely during holiday events.

·        Provide adequate staffing to handle the increased volume of food preparation and service during holiday gatherings.

·        Utilize food safety equipment such as thermometers, food shields, and gloves to minimize the risk of contamination.

·        Establish clear policies for handling and storing leftovers to prevent spoilage and the growth of harmful bacteria.

·        Monitor food quality and appearance throughout the event to identify any signs of spoilage or contamination promptly.

By implementing these food safety practices, restaurants can safeguard their guests from foodborne illnesses during the holiday season, allowing them to focus on enjoying the festivities without worrying about their health. Remember, a safe and enjoyable dining experience requires a commitment to food safety practices from both restaurants and their patrons.


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