Safety & Training Short: Foodborne Illness - Buffets and PotlucksJune 10, 2021Potlucks and buffets carry a high risk for foodborne illness because bacteria thrive in food that is left out for long periods of time at room temperature. The danger zone for bacterial growth is between 40° and 140°F. The maximum amount of time that food can stay in this range before becoming dangerous is two hours, and potlucks and buffets easily last longer.
Sanitary practices, avoidance of cross-contamination, and temperature control guard against bacteria. Take care while preparing, storing, and serving food.
Learn about types of bacteria that cause foodborne illness, how to avoid contamination, and how to control temperature.
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