When you’re serving a group, it’s important that the food be nutritious and safe. Here are some tips for preventing food borne illness when you’re serving snacks or meals at meetings, conferences and other work related events.

• Use a food supplier that holds a current FoodSafe certificate.
• Ensure the supplier provides serving utensils for each of the dishes. This will reduce the likelihood of people dipping in with their own cutlery.
• Ensure food is delivered close to meal or snack time; it should be served within 30 minutes of delivery. It should also be at serving temperature when it’s delivered.
• Keep hot food at 60 ^o C or warmer. For a buffet, use chafing dishes, slow cookers and warming trays.
• Keep cold food at 4 ^o C or colder. Use nesting dishes in bowls of ice or small serving containers that are frequently replaced.
• Perishable food should not be left for more than two hours at room temperature. If it is, throw it out.
• Consider donating unused food and beverages only if they’re stored properly and maintained at the proper temperature. Food cannot be donated if it has been on the service (or buffet) table. Contact a food bank or shelter to make arrangements for donations.   
  

Links

FoodSafe makes good food better:

Foodsafe.ca

Eat Smart BC