Do buffets and chafers keep food in the temperature safety zone?

by Carlos J. Collazo
(Westfield, NJ, USA)

After reading the section and seeing the video on Kitchen Safety, I wondered about how restaurants such as all-you-can-eat establishments or catered events that use chafers with a combustion source (like a candle or canned heat) keep food above 140 deg. F?

What do you think?

Carlos


Chef Todd Says:
Chafing dishes have a two-part system. Water is in the first bath, and the food suspended above the water. The heat source brings the water to a boil, heating the pan above. Steam is above 212F, so if kept covered with a roll-top lid, a chafing dish will always keep the food above 140F.

Commercial buffets have electric elements and thermostats to keep that water simmering. Certainly, a busier buffet where the food is refreshed is potentially safer than food an hour old on the buffet, but if handled professionally, there should not be a problem.

A professional catering company will assure the safety of the food. I'm concerned by many of the "food delivery" companies that simply lay an aluminum pan of cooked food directly on the table, no heat. That's a potential problem.

Chef Todd.