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Published: October 5, 2006
When it comes to planning party, there are a variety of issues one must take into consideration, such as the cost of the party, decorations, entertainment and location. However, the food is one of the most important concerns.
Because food is perhaps the most crucial item at an event, it is important to prepare, transport and serve it properly to ensure your guests go home happily.
Therefore, whether you plan to hire a caterer to help, or plan to cater the party yourself, you (as well as any other food handlers) should recognize the various areas regarding food safety.
Questions to ask a Caterer
1. Does your catering company have a permit or license?
Because catering companies are recognized as food service establishments, they must be licensed accordingly. With a valid license, they are more likely to be aware of the proper food safety rules and regulations.
2. Where do you cook the food?
Not only should the area in which the food is prepared be clean, but it also should have an adequate amount of refrigeration space for large amounts of food. In order to avoid cross-contamination, the kitchen should include separate areas for handling both raw and cook products.
3. How will you keep the food hot or cold?
Cold foods should be kept at or below 41 degrees Fahrenheit by using insulated coolers, or keeping them on a bed of crushed ice. Hot food, on the other hand, should be kept in warming units maintaining a temperature of 140 degrees Fahrenheit or higher.
4. What will be done with the leftovers?
You should be able to enjoy the leftovers as long as the caterer follows the necessary handling practices.
Common Food Safety Tips
Failing to follow the proper food safety practices can cause bacteria infestation in the food. This possibly could result in spreading a food borne illness. According to Kathi Dameron, author of “Self-Catered Wedding Receptions,” to ensure the food you serve your guests is safe, you should follow several important steps.
1. Secure your hair to ensure it does not fall into the food.
2. Wash your hands before, during and after food preparation. Also, remember to wash your hands between tasks.
3. Keep countertops and preparation areas clean by washing with one quart of water mixed with three teaspoons of bleach.
4. Wear disposable gloves over cuts or wounds.
5. Keep raw meat, fish or poultry on the bottom shelf of your refrigerator to avoid contaminating other foods.
6. Only take food out of refrigeration when it is needed for different stages of preparation.
7. Keep a thermometer in your refrigerator to monitor the temperature, which should be kept below 40 degrees Fahrenheit.
8. Be sure to wash, rinse and sanitize cutting boards between preparation steps.
9. Transport food in insulated coolers.
10. Do not keep leftover food out of refrigeration for more than two hours.
Because your menu greatly depends on the type of event you are planning, such as an outdoor barbecue or a formal dinner party, you must recognize the different precautions you need to take. To make sure you are following the necessary precautions, you should collect a variety of food safety tips pertaining to your particular event, from one or more reliable sources.
As long as you follow the proper food safety precautions, you will not have to worry about your guests contracting a food borne illness, and you can be assured that your party has a happy ending.
For more information contact:
Food Safety Info Line: 1-800-892-8333
Environmental Public Health Services: 413-7927
(“Tips for Safe Food Handling”)
Sources:
“Catering Tips.” City of Houston: The Official Site for Houston. 1 Oct 2006.
http://www.houstontx.gov/health/Food/CATERINGTIP.h tml
Dameron, Kathi. “Self-Catered Wedding Receptions: Food Safety 101 Ten Tips From A
Caterer.” Ezine Articles. 1 Oct 2006.
http://www.ezinearticles.com/?Self-Catered-Wedding -Receptions:-Food-Safety-101-Ten-Tips-From-A-Cater /> “Keeping Cold Food Cold: Tips for Consumers on Preparing Food Safely at Home.” National
Restaurant Association. 1 Oct 2006. http://www.restaurant.org/dineout/fstips.cfm
“Tips for Safe Food Handling.” Capital Health. 1 Oct 2006.
http://www.capitalhealth.ca/YourHealth/Campaigns/H ealthyCatering/More+Information?guid=649D66C0-864C
Because food is perhaps the most crucial item at an event, it is important to prepare, transport and serve it properly to ensure your guests go home happily.
Related Articles
Questions to ask a Caterer
1. Does your catering company have a permit or license?
Because catering companies are recognized as food service establishments, they must be licensed accordingly. With a valid license, they are more likely to be aware of the proper food safety rules and regulations.
2. Where do you cook the food?
Not only should the area in which the food is prepared be clean, but it also should have an adequate amount of refrigeration space for large amounts of food. In order to avoid cross-contamination, the kitchen should include separate areas for handling both raw and cook products.
3. How will you keep the food hot or cold?
Cold foods should be kept at or below 41 degrees Fahrenheit by using insulated coolers, or keeping them on a bed of crushed ice. Hot food, on the other hand, should be kept in warming units maintaining a temperature of 140 degrees Fahrenheit or higher.
4. What will be done with the leftovers?
You should be able to enjoy the leftovers as long as the caterer follows the necessary handling practices.
Common Food Safety Tips
Failing to follow the proper food safety practices can cause bacteria infestation in the food. This possibly could result in spreading a food borne illness. According to Kathi Dameron, author of “Self-Catered Wedding Receptions,” to ensure the food you serve your guests is safe, you should follow several important steps.
1. Secure your hair to ensure it does not fall into the food.
2. Wash your hands before, during and after food preparation. Also, remember to wash your hands between tasks.
3. Keep countertops and preparation areas clean by washing with one quart of water mixed with three teaspoons of bleach.
4. Wear disposable gloves over cuts or wounds.
5. Keep raw meat, fish or poultry on the bottom shelf of your refrigerator to avoid contaminating other foods.
6. Only take food out of refrigeration when it is needed for different stages of preparation.
7. Keep a thermometer in your refrigerator to monitor the temperature, which should be kept below 40 degrees Fahrenheit.
8. Be sure to wash, rinse and sanitize cutting boards between preparation steps.
9. Transport food in insulated coolers.
10. Do not keep leftover food out of refrigeration for more than two hours.
Because your menu greatly depends on the type of event you are planning, such as an outdoor barbecue or a formal dinner party, you must recognize the different precautions you need to take. To make sure you are following the necessary precautions, you should collect a variety of food safety tips pertaining to your particular event, from one or more reliable sources.
As long as you follow the proper food safety precautions, you will not have to worry about your guests contracting a food borne illness, and you can be assured that your party has a happy ending.
For more information contact:
Food Safety Info Line: 1-800-892-8333
Environmental Public Health Services: 413-7927
(“Tips for Safe Food Handling”)
Sources:
“Catering Tips.” City of Houston: The Official Site for Houston. 1 Oct 2006.
http://www.houstontx.gov/health/Food/CATERINGTIP.h tml
Dameron, Kathi. “Self-Catered Wedding Receptions: Food Safety 101 Ten Tips From A
Caterer.” Ezine Articles. 1 Oct 2006.
http://www.ezinearticles.com/?Self-Catered-Wedding -Receptions:-Food-Safety-101-Ten-Tips-From-A-Cater /> “Keeping Cold Food Cold: Tips for Consumers on Preparing Food Safely at Home.” National
Restaurant Association. 1 Oct 2006. http://www.restaurant.org/dineout/fstips.cfm
“Tips for Safe Food Handling.” Capital Health. 1 Oct 2006.
http://www.capitalhealth.ca/YourHealth/Campaigns/H ealthyCatering/More+Information?guid=649D66C0-864C
