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 4 and 60°C. 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 (4°C or lower) and food warmers or thermal containers to keep hot foods hot (60°C or higher). Serve buffet foods in small dishes and replenish them with fresh dishes often, rather than leaving foods at room temperature.