To piggyback on what
413Blue said there’s a lot of risks involved with precooked foods. We donate a lot of food including expired products (nothing wrong with it if it’s raw product such as salad that the food bank can visibly inspect, but we can’t donate expired processed products such as dressings).
Prepared food such as at a hot bar has to meet food safety requirements established by the CDC. You have a maximum of 4 hours that a food can be out of temperature before it must be spoiled. The second it’s out of it’s hot holding temperature zone of 135 or above its in an environment conducive for bacterial growth.
Even for cold items we required our food banks to have refrigerated trucks to accept the donation as they usually spend hours driving around collecting from different places.
Technically the cold products (milk/salad/yogurt) you buy at a supermarket must uphold the same standard. From the moment it’s produced it’s granted only 4 hours of time in the ‘temperature danger zone’ which if it exceeds is then labeled as potentially hazardous.
There’s a lot of windows the food isn’t in refrigeration. When it’s received, going from truck to cooler, being stocked, in your cart, in your car and finally on your counter before it’s put away.