Preparing for Transport
When you arrive at your off-site catering location, chances are things will get hectic or even stressfull . It is in your best interest to do as much of the food preperation as possible in your commercial kitchen, before you arrive at the site. Organise well ahead who among your volunteers will purchase and transport the food, and how they will be transporting it.
· There should never be animals in a food transport vehicle.
· Food which has to be kept cold or frozen has to be transported at the correct temperature. Transport cold food using insulated containers like an Esky with tight fitting lid, with ice or cold blocks. Deliver food as near as possible to the time of preparation and cooking. This may involve several trips.
· Food which is to be served hot should be transported cold and heated at the place where it’s to be served
· There should never be animals in a food transport vehicle.
· Food which has to be kept cold or frozen has to be transported at the correct temperature. Transport cold food using insulated containers like an Esky with tight fitting lid, with ice or cold blocks. Deliver food as near as possible to the time of preparation and cooking. This may involve several trips.
· Food which is to be served hot should be transported cold and heated at the place where it’s to be served
Catering Transport Vehicle
example of a catering transport vehicle
While you can transport food in any vehicle that is easy to clean and sanitize, it is recommended that you use a car, van or truck that is specifically designated as a catering transport vehicle. There are several companies that lease or sell station wagons, vans, trucks and trailers that are specially equipped for a catering operation. They can include the following built-in features:
·Coolers and freezers
·Ovens
·Cold plates
·Customized shelving
·Awnings or windows for vending from the vehicle
For part-time caterers, renting a van or truck for your events is a great way to get extra refrigeration and storage space and ensure that you have a catering vehicle that meets health codes. For full-time caterers that contract for large-scale affairs, purchasing a truck or van might be a good idea. It can save you money in the long run. For marketing on the go, you can even get your name and logo put on the side of the vehicle.
·Coolers and freezers
·Ovens
·Cold plates
·Customized shelving
·Awnings or windows for vending from the vehicle
For part-time caterers, renting a van or truck for your events is a great way to get extra refrigeration and storage space and ensure that you have a catering vehicle that meets health codes. For full-time caterers that contract for large-scale affairs, purchasing a truck or van might be a good idea. It can save you money in the long run. For marketing on the go, you can even get your name and logo put on the side of the vehicle.
Does the catering company have a permit or license?
Catering companies are considered food service establishments and must be licensed as a food establishment. This means that the local Health Department permits them and is inspected at least twice a year by the department inspector. Chances are that they are aware of the food safety rules and regulations.
Companies or an individual who prepare food only in clients home or other setting is not regulated because they do not have a facility where they prepare food for catering. These operators may not be aware of all safe food handling principles. You can check to see if they are certifie food handlers, who have taken the food safety course offered by many local health departments. Various professional associations also offer similar food safety courses.
Companies or an individual who prepare food only in clients home or other setting is not regulated because they do not have a facility where they prepare food for catering. These operators may not be aware of all safe food handling principles. You can check to see if they are certifie food handlers, who have taken the food safety course offered by many local health departments. Various professional associations also offer similar food safety courses.
What will be done with leftovers?
If the food is prepared under safe food handling practices, and held at safe temperatures throughout the party, enjoying the leftovers should be safe. Divide the leftovers into smaller portions for quick chilling or freezing. Use anything you plan to refrigerate within 1-2 days. Make sure that you reheat the leftovers thoroughly before serving. When in doubt, throw it out.