Catering from home for large functions

Introduction

Which foods do I need to take special care over?

What Are The Most Common Faults?

• poor storage;
• cold foods not kept cold enough or hot foods hot enough;
• inadequate cooking;
• cross-contamination

Storage

Temperature control

• The coldest part of your fridge should be kept between 0°C and 5°C (32-41°F). Use a fridge thermometer to check the temperature.
• Don't overload your fridge. The efficiency of the fridge will suffer if the cooling air circulating within it cannot flow freely.
• Keep the fridge door closed as much as possible. Leaving the door open raises the temperature.
• Prepare food that needs to be kept in the fridge last. Don't leave to stand around at room temperature. Leaving food, which won't be heated again before being eaten, for hours at room temperature can be a recipe for disaster.
• Cooked foods which need to be chilled should be cooled as quickly as possible. But don't put them in the fridge until they are cool as this will just push the temperature of the fridge up. To cool hot food quickly, place it in the coolest place you can find - often not the kitchen. Another way is to put the food in a clean, sealable container, and put it under a running cold water tap or in a basin of cold water. Also make full use of ice packs in cool bags. Where practical, reduce cooling times by limiting sizes of meat joints or dividing products into smaller amounts.

Cooking

• Make sure meat and poultry and fully thawed before cooking. The best way to thaw food is either in the fridge or by microwaving.
• Make sure that the centre is well cooked. Cook until the juices run clear.
• Use a meat thermometer if possible.
• Domestic ovens may not have the capacity to handle the amounts of food needed to be cooked for functions, particularly if large joints of meat and whole poultry are involved.
• Make sure cooked food is not reheated more than once. Always heat until piping hot all the way through.
• Don't be tempted to cut cooking time just because people are waiting to eat. This is particularly important when microwaving or barbecuing.
• Take proper care with left overs. Throw away any perishable food that has been standing at room temperature for more than a couple of hours, and all food scraps. Store other left-overs in clean, covered containers in the fridge and eat within 48 hours.

Cross-contamination

• Prepare raw and cooked food separately. Don't use the same knife or chopping board for raw meat, cooked food and raw fruit or vegetables unless they are cleaned thoroughly in hot soapy water between uses.
• Wash dishes, worktops and cutlery with hot water and detergent.
• Keep your hands clean at all times. Always wash them in hot soapy water before touching food, after using the toilet, or touching pets, dirty washing or the dustbin. Hands should also be washed frequently whilst preparing food, especially between handling raw and cooked foods.
• Keep dish cloths clean and change tea towels and hand towels frequently.
• Make sure, if you have any cuts or grazes on exposed areas, that these are kept covered with a waterproof dressing. Don't wipe your hands on the tea towel. Use a separate kitchen towel.
• Keep anyone who is, or has recently been, ill with diarrhoea or vomiting out of the kitchen, even if they're not handling food.

Vulnerable groups

Big functions mean big responsibilities

• Large functions mean large quantities of food. You must make sure there is enough fridge and freezer space to cope. Is your domestic oven large enough for the job you're asking it to do?
• How will you cope with the extra people in the kitchen, the extra clutter, more dirty dishes, plates, utensils and messier worktops? You will need to ensure that your helpers understand the need for good hygiene practice as well as you.
• Can you get the food to the function room safely? And when you've got it there, will you have the necessary facilities for safe refrigerated storage and proper reheating?

Checklist:

Plan carefully

• DON'T make foods too far in advance.
• DO make sure you've got enough fridge and freezer space. Enlist the help of friends and neighbours to ensure you have the capacity you need.
• DON'T leave food standing around for several hours in a warm room before it is eaten.
• DO take special care with vulnerable groups.

Proper temperature control is essential

• DO make sure that perishable food is kept chilled. This means cold meats, quiches, desserts etc. Keep the most perishable foods in the coldest part of the fridge; but always store cooked food above raw, in case there are any drips.
• DO make sure that food is cooked thoroughly. Large meat joints and whole poultry need special care to make sure the centre is well cooked. If you're reheating food, DON'T do it more than once. Always heat until piping hot all the way through.
• DO keep hot food hot and cold food cold.

Avoid contaminating prepared food

• DON'T let raw foods, like meat and poultry, or unwashed fruit, vegetables and salads, come into contact with food that is ready to eat.
• DO wash your hands thoroughly before touching foods and after handling raw foods like meat and poultry.

Take care with eggs

• DON'T use raw eggs in uncooked foods, e.g. chocolate mousse, cake icing, and home-made mayonnaise. Use pasteurised egg or commercial mayonnaise.

Remember!