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Food safety and inspection services: Holidays and party buffets
USDA Food Safety and Inspection Service guidance is especially useful for meat and poultry served at holiday meals and buffets. Use a thermometer to check cooked foods and maintain safe hot and cold holding temperatures during service.
Refrigerate leftovers promptly and follow USDA recommendations for storage and reheating.
RECOMMENDED RESOURCES
USDA FSIS — Cooking for Groups: A Volunteer’s Guide to Food Safety
Official guidance and practical information relevant to food safety and inspection services: holidays and party buffets.
FoodSafety.gov — Safe Minimum Internal Temperatures
Official guidance and practical information relevant to food safety and inspection services: holidays and party buffets.
USDA FSIS — Leftovers and Food Safety
Official guidance and practical information relevant to food safety and inspection services: holidays and party buffets.
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