Have plenty of clean plates available and post signs reminding customers to use a new plate on each visit to the salad bar to reduce the chances of cross-contamination. According to the Centers for Disease Control and Prevention, improper temperature controls are the leading cause of foodborne illness. Be sure the equipment used on your salad or buffet bar is able to maintain the proper temperatures-140 degrees Fahrenheit or above for hot holding and 41 degrees Fahrenheit or below for cold holding. Use methods such as ice baths or special chilling pans to keep items cold and steam tables to keep items hot. Make periodic food-temperature checks, say every two hours, to be sure the food is at the proper temperature.
Supervision Keeping a salad bar in tip-top shape requires constant maintenance.
Assign an adequate number of employees to supervise the salad bar throughout the shift. Keep all surface areas clean. Employees should quickly clean up any spills. Staffers should be made aware of the dangers of spreading germs through wiping cloths. Studies have shown that wiping cloths can contain enough foodborne microorganisms to make people sick.