It adds versatility to the menu and can even serve as a restaurant's visual focal point. But operating a safe and effective salad bar or buffet requires a lot of work. Food safety needs to be a main ingredient of any salad bar to prevent foodborne illnesses. A sparkling-clean salad bar featuring fresh products will also win over customers and create good word of mouth. Here are some techniques for keeping your salad bar up to standards.
Prep work Creating a safe salad bar starts in the back of the house.
Kitchen staff should employ the following safety precautions when preparing foods for a salad bar. Designate special knives and cutting boards for cutting fresh fruits and vegetables. You'll want to especially avoid using the same utensils for fresh produce as for poultry, raw meat or other potentially hazardous items. Consider using a color-coded system to easily identify the purpose of each knife and cutting board. Cook soups, meats, seafood and other cooked items to the proper temperatures listed in the Food and Drug Administration's Food Code.