Nébih warns about the safe operation of buffet cafeterias

By: Trademagazin Date: 2025. 09. 10. 11:12

🎧 Hallgasd a cikket: Nyelv: Sebesség: 1.05×

When using a buffet, i.e. self-service or self-service canteen system, managing food safety risks, ensuring proper hygiene conditions and preventing food waste also require special attention – the National Food Chain Safety Office (Nébih) informed in a statement sent to MTI on Wednesday.

They emphasized that the greatest advantage of the buffet canteen system is flexibility, as each consumer can put together their meal according to their own taste. In a school environment, the model can also be used as an educational opportunity, with which children can learn about the basics of food safety and conscious nutrition, and try new flavors.

At the same time, the design of the buffet canteen requires attention from the caterer. The smooth application is facilitated by the conscious planning of the time frame for meals and the group division. The basis for the success of the system is the continuous information and education of all those involved – kitchen workers, teachers, parents and children.

In order to ensure the safety of the food offered in the free-to-eat system, modern serving utensils and refrigeration and heat-keeping equipment with adequate capacity are essential. The placement of plates, cutlery and glasses in a way that protects them from contamination requires special attention and planning

– they wrote.

According to the Nébih educational program, planning the processes is of paramount importance: it is good practice to place ready-made meals in stages. It is recommended to protect the food with plexiglass to avoid droplet infection and physical contamination. Placing the utensils and food in the correct order can be an effective solution. This way, the children move in the same direction and congestion can be avoided. For primary school and lower school children, it is worth using easy-to-use picking utensils. It is recommended to change the picking utensils as needed, but at least every half hour. From a food safety perspective, it is also a basic requirement that after eating, contaminated utensils and dishes do not cross the path of the placed food and those still standing in line.

It is important to provide accurate information about the dishes available: in addition to the name of the dish, it is mandatory to indicate the allergen ingredients, colorings, and sweeteners.