How will the food be kept hot or cold during the party/serving?
No cooked food should sit at room temperature for more than two to three hours. Cold foods must be kept at 41°F or below by using coolers, insulated containers, or on a bed of crushed ice. They can serve hot foods from chafing dishes or warming units that maintain the foods at 140°F or above. Q: How is the caterer planning to replenish foods on buffet tables? A: The caterer should prepare many dishes of each food to be served. The back up dishes should be kept cold or hot before serving. When the plates are empty, they should be removed and replaced with full trays. It is unsafe to add new food to a serving dish that has been out of refrigeration or hot holding. Q: What will be done with leftovers? A: If the food is prepared under safe food handling practices, and held at safe temperatures throughout the party, enjoying the leftovers should be safe. Divide the leftovers into smaller portions for quick chilling or freezing. Use anything you plan to refrigerate within 1-2 days. Make sure
