That headline is a common clickbait format. While it’s based on personal opinion, there are some buffet foods that food safety experts recommend approaching with extra caution because they’re more likely to be improperly held at safe temperatures or cross-contaminated.
Here are seven items many food safety professionals suggest being careful with:
- Sushi or raw seafood
- Raw fish must be kept at the correct temperature. If it sits out too long, the risk of foodborne illness increases.
- Raw oysters or shellfish
- These can carry bacteria or viruses, especially if not properly refrigerated.
- Salad bar items
- Frequent handling by many diners increases the chance of contamination. Choose fresh-looking items kept cold.
- Foods that should be hot but are only warm
- Hot dishes should be kept hot (generally above 60°C/140°F). Lukewarm foods can allow bacteria to multiply.
- Cream-filled desserts
- Custards and cream-based desserts need proper refrigeration.
- Carved meats sitting out
- Meat is safest when freshly carved or kept at proper hot-holding temperatures.
- Soft-serve ice cream from poorly maintained machines
- Improper cleaning can allow bacteria to grow inside the equipment.
Tips for eating safely at a buffet
- Choose a buffet with a good reputation and high customer turnover.
- Pick foods that are steaming hot or well chilled, as appropriate.
- Avoid dishes that look dried out or have been sitting for a long time.
- Use clean serving utensils and wash your hands before eating.
- Don’t leave your own plate sitting at room temperature while going back for more food.
The takeaway isn’t that these foods are always unsafe—well-managed buffets can serve them safely. The real risk comes from improper food handling, storage, or temperature control rather than the foods themselves.
