Catering Service That Is Free From Mishaps

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Catering businesses never have off-peak periods. They are always in high demand for catering services at all events visit this link. A solid clientele is a sign that your business has earned a good reputation. You don’t want to let your efforts go unused if you have a sick guest or a stomach that isn’t happy. Catering usually includes the set-up and wait staff. However, the most important element is the food preparation. If your guests are impressed by the quality of your buffet or other meal choices, they are more likely to forgive poor service. To ensure guests enjoy delicious meals, there are several things you can do.

Secure Your Operation Permit

First, ensure you have a temporary permit to allow you to do business. This is different from a permit for a business, as you’ll be serving different locations under different regulations. Caterers will need to coordinate their activities with local health agencies and obtain temporary food handling authorization. It is important to note that the permit indicates the business’ location and not the base of your operations.

Prioritize Food Preps

Make sure to observe good food preparation habits down to the last detail. As you don’t have the ability to control every aspect of what happens in the kitchen and at the serving stations itself, ensure your staff is trained in food safety and sanitation. For the highest standards, hire supervisors. Service events that require meals to be delivered to the venue will also be possible. There are additional risks as the food is more vulnerable to contamination during transport. You should keep ready-to-eat meals at optimal temperatures. To protect them from being damaged during transport, make sure the containers are adequately insulated. For reheating, chill foods for at most 15 seconds.

Sanitation Stations

Your staff will be able to wash dishes and hands easily in a designated sanitation area. Some venues may not have a proper kitchen so you might need to install portable facilities like restrooms or sinks. The dishwasher washing machine also makes cleanup easier. Commercial dishwashers are recommended to avoid pileups.

Monitor Meal Temperatures

Prepared meals have a short shelf life. Hot foods should stay at temperatures above 140°F and cold foods below 40°F until they are ready to be served. You should not leave your meals on display shelves for more then two hours to prevent food safety hazards. Renting or purchasing a refrigerator is an option. However, a food warmer is a good investment. It’s always better not to be sorry. Any meal that does not comply with the local health code should be thrown out immediately.