Buffet- og serveringsprodukter, der forgylder din servering.

• RIGHT TEMPERATURES

Cold food should be kept cold with a temperature of max 8 degrees Celsius. Hot food should keep the temperature above 60 degrees.

• CHANGE SERVING UTENSILS FREQUENTLY

Frequent replacements reduce the risk of contamination.

• REPLACE A CONTAINER RATHER THAN REPLENISH IT

Alternatively, use smaller vessels that are replenished frequently.

• USE SIGNS AND LABELS TO DISPLAY ALLERGENS IN YOUR DISHES 

A good way to make the buffet safer for allergy sufferers and for those who eat vegetarian, for example.

• USE COVERS AND LIDS TO PREVENT CONTAMINATION

The cover can be in the form of a lid or some kind of "roof" over the serving and thus protect the food.

Varemærker