StoreSafe Serving

Potential Risks

StoreSafe Cross Contamination
StoreSafe Time
StoreSafe Hygiene

Ways to Reduce Risk


Cover food and ice when not in use to protect against contamination.


Avoid direct contact with food by using proper utensils. Use a scoop to get ice and keep it contaminant-free.


Maintain safe temperatures: hold cold foods at or below 41˚F (4˚C) and hot foods above 135˚F (51˚C) during service.


Use pans that keep food cold, such as ColdFest® pans, without the use of messy and possibly contaminated ice.