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Smorgasbords

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Smorgasbords, where customers have access to food prepared and set out for their selection and self service, are very high risk.

Do

• Ensure that the food on display is of the highest quality.
• Prepare enough for the immediate meal only.
• Refrigerate food between preparing it and displaying it.
• Display readily perishable food either hot (greater than 60 degrees centigrade) or cold (less than four degrees centigrade).
• Use Bain-Marie warmers (always pre-heat these before adding cooked food) or refrigerated displays.
• Set food out in a way that will prevent customers from having to reach over other food.
• Protect food on display from dust, flies and customers coughing and sneezing.
• Provide a sufficient number of clean tongs, spoons and spatulas for each dish for use by customers and clean them regularly throughout the sitting.
• Discard food after two hours if not kept at correct temperature.
• Ensure an employee is on duty at all times to supervise the smorgasbord and ensure food is displayed safely.

Don’t

• Prepare food any earlier in the day than necessary.
• Carry prepared foods over for further sittings.
• Top up nearly empty dishes.
• Expose displayed food to direct sunlight.