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 Proper cooking destroys any bacteria that may have been present before cooking, but a dish may be cross-contaminated after cooking by people, other foods or cooking utensils or equipment. If a dish is contaminated, bacteria will multiply rapidly at temperatures between 40 and 140° F. So, promptly serve eggs and egg-containing dishes after cooking. For buffet service, use ice or freezer packs with commercial coolant to keep cold foods cold (40° F or lower) and food warmers or thermal containers to keep hot foods hot (140° F or higher). Serve buffet foods in small dishes and replenish them with fresh dishes often, rather than leaving foods at room temperature.
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