What is a key consideration when catering events?

Ensuring proper food handling and storage for safety during transport is a crucial consideration when catering events. This involves maintaining food at safe temperatures to prevent the growth of harmful bacteria, which can lead to foodborne illnesses. During transport, it's essential to keep cold foods at 41°F (5°C) or below and hot foods at 135°F (57°C) or above, as the temperature range between these points is where bacteria thrive.

Proper handling techniques also include using sanitized containers and avoiding cross-contamination, ensuring that food remains safe from potential contaminants during transit. This emphasis on food safety is paramount, as it protects not only the health of the consumers but also the reputation of the catering service.

While cost, variety, and preparation methods are important aspects of catering, they do not supersede the critical need for maintaining food safety standards from the moment the food is prepared until it is served.