Buffet Service
Thoughts on “food self service” - is this the end of the buffet as we know it?
In these current times with the spread of a virus that has prominently crippled our world, it is now the time to review one of the major areas for contamination - The Buffet .
Over the past several years the introduction of the buffet to hotels, restaurants, cruise ships and resorts etc., has been widespread.
For the consumer, it has brought the flexibility of choosing their food and the amount they wish. For the restaurant/ship and hotel industry, it enable the provision of mass produced food to the public at the reduction of staff costs.
At present in most locations, consumers who use buffets and salad bars all handle the same utensils to load their plates at the different stations– thus contaminating everything touched.
With the current high awareness to observation of strict hygiene, the practice of dozens of hands using the same utensils raises cause for alarm - germs are running rampant; not to mention contamination for those who have food allergies.
In our immediate future, it’s advisable for one staff member (per station) to be responsible for (gloved) spoon/fork service to consumers.
As well, local independent food establishments which offer “unwrapped food products” should adopt a similar practice in the interests of consumer welfare.
In short – anywhere “consumers are using their own hands” to touch/choose personal food products for immediate consumption should be banned - there should be a store employee (gloved) to help with their purchase.
Our world has changed greatly in just a few short months. We all believe that we are now very aware of how “germs & virus’’” are transferred.
These observations have been made by Sandi and Ray – personal opinions only.
Is the end of the Buffet?
Is the end of the Buffet?
Ray Steed - http://www.mysticdevon.com