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Lesson details
Buffets are meant to leave guests full and happy, not sick. But when time and temperature aren't managed, a good meal can quickly turn into a public health nightmare.
In this online lesson, Thomas Boucourt explains how to control food temperature and time exposure at the buffet to prevent illness, and protect both your guests and your reputation.
What you'll learn in this lesson, Managing buffet food safety
- What the temperature danger zone is, and why it's so dangerous
- How to safely serve hot and cold food by using thermometers and proper equipment
- How to track time and apply the 2/4-hour rule to avoid contamination
- Why your vigilance matters in preventing foodborne illness
Instructor
