How cold must buffet w salad and rice be?

Hot foods should be kept at an internal temperature of 140 °F or warmer.

Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.

Cold foods should be kept at 40 °F or colder.

Keep cold foods refrigerated until serving time.If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.

20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.