Which of the following practices is CORRECT at a buffet line?

Allowing guests to re-use drink cups for refills is a correct practice at a buffet line because it encourages sustainability and minimizes waste while ensuring that the cups are cleaned and intended for such use by the establishment. When guests use their own cups for refills, it also reduces the number of disposable items that would otherwise be used. However, it's important that these cups are properly sanitized to prevent any cross-contamination.

The other practices demonstrate a lack of adherence to food safety protocols. Re-using plates without proper sanitation can lead to the transfer of pathogens from the previous meal. Storing raw meat next to ready-to-eat foods increases the risk of cross-contamination, which is a significant concern in food safety as harmful bacteria can spread from raw to cooked or prepared foods. Finally, holding hot, potentially hazardous foods at 110 F fails to meet safety standards; these foods need to be maintained at a minimum of 135 F to inhibit bacterial growth effectively.