The dizzying variety of options, the amazing range of flavours, and for some of us, the sheer quantity that you can eat. It's easy to see the appeal of a buffet. It takes the stress out of choosing what to eat - just have it all! But are there risks that we need to think about? Food hygiene specialists suggest there might be.

各种各样的选择，令人惊叹的风味范围，对于我们中的某些人来说，您可以吃的大量数量。 很容易看到自助餐的吸引力。 选择吃什么 - 只要全部吃东西！ 但是，我们需要考虑的风险吗？ 食品卫生专家建议可能会有。

Restaurant and hotel buffets can be a food poisoning risk. The large number of different dishes and people serving themselves creates opportunities for cross-contamination. Microbes can be transferred from people to dishes, from dishes to people and from one dish to another. Even the air can transfer microbes to your food. It's easy to see how an entire buffet could end up contaminated. Food temperature creates another risk factor. It's easy for food to be kept lukewarm and in the danger zone between 8C and 63C where bacteria and other microbes grow and multiply easily.

餐厅和酒店自助餐可能是食物中毒的风险。 大量不同的菜肴和为自己服务的人们创造了交叉污染的机会。 微生物可以从人转移到菜肴，从菜肴到人，从一道菜到另一种菜肴。 甚至空气也可以将微生物转移到您的食物中。 很容易看到整个自助餐最终如何污染。 食物温度会产生另一个危险因素。 食物很容易保持不冷热，并在8c至63c之间的危险区域，在那里细菌和其他微生物易于生长和繁殖。

Restaurants that manage buffets well can reduce the risks. Hot food should be replaced after two hours and cold food after four. It's important that the old food is disposed of and that containers are not just topped up, allowing the older food to contaminate fresh items. Hot food should be kept above 63C, and cold food should be refrigerated.

家管理自助餐的餐厅可以降低风险。 两个小时后，应在四个小时后更换热食品。 旧食物要处置，并且容器不仅要装满，而且允许较旧的食物污染新鲜物品，这一点很重要。 热食应保持在63℃以上，并应冷藏冷食。

However, any attempts by hospitality businesses to reduce risks can easily be undone by careless clients. There are many ways that diners can unwittingly or thoughtlessly increase the risks. Tongs and ladles can be contaminated by those who do not wash their hands, or who reuse their plates when getting a second helping. Food on display can be contaminated by people using the wrong utensil or who accidentally drop the handles into bowls of food. That's before even mentioning those who cough or sneeze near the buffet.

但是，款待业务降低风险的任何尝试都可以被粗心的客户轻松撤销。 食客可以通过多种方式不知不觉地增加风险。 那些不洗手，或者在获得第二次帮助时重复使用盘子的人可能会污染钳子和梯子。 使用错误的餐具或意外将手柄放入食物碗的人可能会污染展出的食物。 那是在提到那些在自助餐附近咳嗽或打喷嚏的人。

So, to enjoy a buffet, while keeping the risks as low as possible, you should check to see that it is well-managed by the restaurant or hotel, that others are following good hygiene rules and that you do the same. Even so, a buffet is likely to be more risky than other types of restaurants.

因此，要享受自助餐，同时保持风险尽可能低，您应该检查一下餐厅或酒店的管理良好，其他人正在遵守良好的卫生规则，并且您也这样做。 即便如此，自助餐可能比其他类型的餐馆更具风险。