Warm food served from the kitchen

Food that hasn't been in self-service buffet, can be sold either above 60 °C or chilled below 6 °C. Cooling down shouldn't take more than 4 hours. Food should not hand over to a customer in the middle of cooling.

The food can be packed in a take-away box before the cooling or it can be chilled in a larger container and packed afterwards.

Warm food from self-serving buffet

Food that has been served warm from a self-serving buffet should be sold straight from the buffet, and not cooled down. The portion should be packed when the customer comes to pick it up.

Cold food 

Food that has been stored or/and served cold (under 6 °C), like salads, sushi, sandwiches, can be sold via ResQ while it's in good condition. This estimation is done by your staff when making the offer. Cold food from self-service buffet should be sold straight from the buffet. If the food has been stored or/and served between 6-12 °C, it should be handed over to a customer in a 4-hour time window.

Most common allergens

Especially the most common allergens should be mentioned in the offer if any of the ingredients can be found from the portion. These are:

  • Milk
  • Grains
  • Egg
  • Fish & seafood
  • Peanuts, seeds, and legumes
  • Fruits and vegetables
  • Spices and additives

Other things

If you spesify so in your offer, a customer can bring their own take-away box with them, but in this case the responsibility of the food safety is transfered to the customer.

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