On the buffet table, keep hot foods hot with chafing dishes, crock pots and warming trays. Keep foods cold by nesting dishes in bowls of ice. You can also use small serving dishes and replace them often. Never leave the food on the table for more than two hours. Don't plan to serve hot or cold foods if you can't keep them hot or cold.
Good sanitation is critical.
Because we are serving larger numbers of people and storing and preparing more food than usual, we have an increased risk for foodborne illness. Refrigerators are often overloaded. Therefore, poor sanitation in the kitchen can cause more problems than usual. Cross-contamination is another major cause of foodborne illness. Any surface that food comes in contact with is a source of contamination.