Eating at buffets can pose food safety risks, especially with sushi, as improper handling can lead to foodborne illnesses like norovirus and salmonella.
Sushi should be prepared from sushi-grade fish that has been frozen at specific temperatures to kill pathogens. Buffets may not always follow these guidelines.
A lack of sneeze guards and inadequate temperature control are red flags for buffets, indicating potential health risks associated with the food being served.
Hygiene practices in buffets can vary significantly, as germs can spread from one person to another through common serving utensils and surfaces.
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