There’s something undeniably tempting about a buffet. Endless trays of food, the freedom to build your plate exactly how you want, and the feeling that you’re getting the best bang for your buck. But behind the sneeze guards and serving spoons lurks a less appetizing truth: buffets can be breeding grounds for bacteria and foodborne illness.

Temperature Trouble One of the biggest risks at buffets is improper temperature control. Hot foods need to stay above 140°F, and cold foods should be below 40°F. Anything in the middle—the dreaded “danger zone”—is essentially a spa day for Salmonella, Listeria, and E. coli. Unfortunately, buffet trays often sit out for hours. Once temperatures slip, bacteria multiply faster than hungry customers at the dessert station.

Cross-Contamination Central Thin

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