Food Safety at a Catered Event

The pressure of planning a Christmas party can be reduced by hiring a caterer to take care of the food. Food safety specialists at the Department of Agriculture and Fisheries are offering safety tips to keep in mind when hiring a food service company.

Food safety specialists advise that errors in cooking time and temperature increase the risk for food-borne illness. The challenge is greater when preparing and serving large volumes of food to many people.

"People should be confident that all proper food handling practices are used throughout the process of handling, transporting, storing and serving food," said Gary Moulton, food safety educator with the department. "Becoming more educated about food safety and asking the right questions is a good way to have a fun and safe event."

Some important questions to ask a caterer include:

• Is the kitchen where the food is to be prepared government inspected and licensed?

• Will food be purchased from a licensed supplier?

• Is there adequate staff and have they taken a food handler training course?

• Are food thermometers used when cooking meats and poultry?

• What methods will be used to keep hot foods hot and cold foods cold during transport, serving, storing, etc.?

• How often will foods be replaced?

"Regardless of the amount of food being served and who serves it, the four primary food safety rules remain the same," said Mr. Moulton. "Cook foods to proper temperatures; chill foods promptly; separate foods to avoid cross contamination; and clean hands, utensils and workspaces to be free of bacteria."

The Department of Agriculture and Fisheries has many food safety fact sheets and cooking tips on its Web site at www.gov.ns.ca/nsaf/foodsafety .