FSM 366: Plan and Organize a Holiday Buffet: Keep Food Safety in Mind

Transcript [Music] From Washington State University Extension, I’m Susie Craig Planning and organizing the holiday buffet for your family or office this year? Holiday gatherings are a highlight of the season, and with careful planning, you can keep everyone safe from foodborne illness. Start with a menu plan. If others are contributing dishes, ask for non-perishable options like cookies, cakes, or other desserts not requiring refrigeration. Remember this key rule of food safety: Keep Hot Food Hot and Cold Food Cold. Maintaining safe temperatures, above 140°F or below 40°F for perishable appetizers, entrées, and sides can be difficult with limited refrigerator and oven space. A smart solution is to prepare just one or two hot entrées that are cooked and eaten within two hours of serving—simple, safe, and stress-free. Happy Holidays from Food Safety in a Minute. [Music] Resources Food and Drug Administration. Serving Up Safe Buffets. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets. Accessed online 11/6/25. Partnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.