Cater to your visitors’ health at next get-together

Remember when all you needed for a party was a keg, a pizza and a bag of chips? There are still plenty of occasions when that passes muster. But for a wedding, a graduation party or other special event, catering may be the solution.

If you’ve never hired a caterer, you may be uncertain just what to look for. One of the best ways to find a reliable caterer is to ask friends for referrals. When you’ve lined up some prospects, you’ll obviously ask about menu and beverage options, cost and what services are included.

But there are other considerations. If food is not properly prepared, transported and served, guests can get food poisoning – not a happy ending for anyone.

“Ask questions before you sign on the dotted line.

First, be sure the caterer has a restaurant permit and a licensed kitchen, both of which are regulated by county health departments. (Kitchens are inspected twice a year, and you can request a report from your county department.) Most catering companies are considered food-service facilities and must be licensed as restaurant operations. The caterer’s workers are required to take an accredited course and get a food handler’s card, which means they are aware of safe food-handling practices.

Companies or individuals who prepare food in a client’s home or party setting are not required to be licensed or have a food handler’s card, so be sure they are aware of safe food-handling principles.

Next, ask where and how the food will be cooked. If food preparation is done at the caterer’s establishment, plan to visit the facility before deciding which caterer to hire. Obviously, the facility should be clean. Beyond that, make sure there is sufficient refrigeration space for large quantities of food. Ovens should accommodate large amounts of food so that cooking won’t need to be done too far in advance of the party.

There should be separate areas in the kitchen for handling raw and cooked products. When raw and cooked products are prepared in the same area, bacteria from the raw product could contaminate the cooked product.

Be sure the food will be fully cooked the first time around, then reheated if needed. Partial cooking can promote the growth of bacteria that cause spoilage and food poisoning.

“ Check how the food will be transported.

Whether the cooking takes place at your home, office or at the caterer’s facility, the transportation of the food is crucial. All perishable foods must be held at 40 degrees or below to minimize bacterial growth during transit. Refrigerated trucks, or insulated coolers at the very least, should be used. Cooked foods that will be transported heated must be held at 140 degrees or above. Usually the caterer will use warming units. Insist on it.

“Make sure the caterer plays it safe.

To remain safe and not allow bacteria to grow, the food being served at your event should not sit at room temperature for more than two hours. All cold foods should remain at 40 degrees or below. This can be accomplished by resting serving plates on a bed of crushed ice. Hot food should be served from chafing dishes or warming trays set at 140 degrees.

“ Don’t mix fresh foods with those that have lingered too long.

The caterer should prepare a number of platters and dishes of each food to be served. The back-up plates should be either refrigerated or kept in the oven before serving. When two hours have elapsed, or when the platters are empty, they should be removed and replaced with fresh trays. It is unsafe to add new food to a serving dish that has already been at room temperature more than two hours.

“ Parcel out small portions for quick freezing.

If the food has been safely prepared and held at safe temperatures throughout the party, leftovers should be safe to enjoy again later. Generally, divide leftovers into smaller portions for quick freezing. Use refrigerated food within one or two days. Thoroughly reheat before eating anything that should be served hot. If there’s any doubt about how safe the leftovers are, throw them out.