Catered Event Food Safety

Ensure that all raw ingredients and food products are stored at the correct temperatures. Refrigerated items must be at or below 40°F (4°C), and frozen items should be at or below 0°F (-18°C). Dry storage must be cool and dry.

Prevent cross-contamination by storing raw meat, poultry, and seafood separate from ready-to-eat foods. Use separate cutting boards, utensils, and containers for these items.

Consistently monitor and log temperatures of refrigerators, freezers, and hot-holding equipment to ensure food is kept at safe temperatures: below 40°F (4°C) or above 140°F (60°C).

Regularly sanitize all preparation surfaces, equipment, and utensils. Use a food-grade sanitizer according to the manufacturer's instructions and local health codes.

Cook foods to their correct internal temperatures to kill harmful bacteria. Use a calibrated food thermometer to verify temperatures.

Provide clear labeling and communication regarding the presence of potential allergens. Prepare meals with allergens separately to avoid cross-contact.

Keep hot foods hot and cold foods cold. Use chafing dishes, warming trays, and ice to maintain appropriate serving temperatures. Serve foods in small batches to reduce the time food is in the temperature danger zone.

Quickly cool leftovers to below 40°F (4°C) within two hours of serving, and store in the refrigerator. Discard any food that was left out at room temperature for more than two hours.

Ensure all staff members handling food are trained in food safety practices and understand the importance of following these protocols.

Conduct periodic reviews of food safety practices to ensure compliance with the latest health codes and regulations.