Stir foods at reasonable intervals, and rotate food from bottom to top and vice-versa. Do not reheat food in holding equipment. Products must be heated to a temperature of 165 F before being put into the holding apparatus. The key to protecting previously prepared food is to cool it very rapidly to diminish its stay in the temperature danger zone. Foods that are highly perishable, like custards and gravies, cannot be held over for next day service.
Many problems can arise from customer contact with large amounts of food.
Use food containers small enough to hold food for two hours at most. Keep staff at the self service station to prevent the customer from handling food improperly. Post a sign indicating proper etiquette at the self-service station.