These guidelines are general in nature and cannot address every situation that will be encountered.
Unless otherwise indicated, these guidelines shall apply to any buffet service (as defined - see Buffet Service Definitions) conducted on campus where unpackaged prepared food is displayed, served and/or prepared from counters, tables or similar equipment or installations in dining rooms, lobbies, meeting rooms, bar areas, ballrooms, outdoor venues and other areas not traditionally used for food preparation.
Service Lines
Equipment: All equipment and utensils used in a service line must be made of approved materials, be maintained in good repair, and be free from contamination.
Surfaces: All surfaces of service lines must be kept clean and free from debris.
Food Display: All food must be displayed within easy reach of the average customer. The maximum distance between the edge of a service line, excluding any tray rail, and the front of the rearmost displayed item cannot exceed 22 inches. Larger containers may extend beyond this limit so long as the displayed food begins within the 22-inch limit. Two-sided service lines are allowed if a barrier prevents access from the opposite side.
Temperature Control: Follow Minnesota Department of Health Guidelines for Keeping Food Safe.
Handwashing Facilities: The Minnesota Food Code requires handwashing facilities to be reasonably accessible for service line workers on temporary buffets.
Droplet Protection
Displayed food must be protected by a sneeze guard or placed in a service container which has a tight-fitting securely attached lid. Acceptable containers include self-closing containers such as roll-top chafing dishes whose lids are set not to open to more than 90° from their closed position.
Attended Stations
Served directly by a server from a covered container.
Utensils and Self-Service
Dispensing Utensils: Each food container must have its own dedicated utensil to prevent contamination.
Dinnerware and Flatware: A clean plate is required for each new trip through the line. Post signs to remind people to use a new plate.