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-   -   Catering service my work hired (http://www.bbq-brethren.com/forum/showthread.php?t=33144)

chris1281982 10-26-2007 09:53 PM

Catering service my work hired
 
Got a question about a company that comes to our company and caters to us twice a week. How safe is it for the catering company to come to our work with lunches pre made and put into those plastic filmsy boxes. They set the lunches out on a table and you pay and pick up your lunch with everything all ready in the box. For example I have seen fried chicken, mashed potatoes and potato salad all come in the same box. I have not seen any type of heat soruce to keep the meat warm. I thought if you were a catering company or did any type of catering you had to have some type of heat soruce to keep the meat at a safe temp.

Thanks for the input.

K I N G P I N 02-02-2008 07:04 PM

If the boxes are Cambros....you should be fine. If not you may want to bring lunch that day.

txschutte 02-02-2008 10:02 PM

Remember, hot food is edible food. Ask your employer if they condone these practices. They may disallow these vendors from preying on their jobsite.

keale 02-03-2008 01:03 AM

Minimal serving temp. should be 140*...

River City Smokehouse 02-03-2008 03:57 AM

Quote:

Originally Posted by K I N G P I N (Post 551778)
If the boxes are Cambros....you should be fine. If not you may want to bring lunch that day.

It can be in cambros all day if you want but the temp must hold at a min. of 140* to be within the guidelines. It very well have been when they left their homebase but a cambros will keep it there if it was when it went into the cambros.
Bring a thermometer and stick them to see. You'll probably get a few weird looks though.

eagle697 02-05-2008 09:50 PM

I am not sure about there, but here in georgia they have 4 hours to serve your food once it drops below 140. I read your scenario specifically to my wife, who is a state health inspector and she said this is the GA requirements, however she feels this is really too long and she wouldn't eat it. I'd be careful. I'd probably eat a lot of stuff my wife wouldn't, but i'd still be careful about eating food from a place like this. If they don;t serve the food cold when they know you will be able to tell the temp, imagine what they will do when you can't see it.

biffleg 02-05-2008 10:00 PM

If it's an option for you ... I'd think about taking my lunch on those days!

Double D's BBQ 02-16-2008 01:46 PM

I imagine the potato salad is why they aren't serving it warm. Everything in the same box for the convenience of the caterers is what it sounds like.

They should keep the potato salad chilled and the other food warm in two separate containers. Sounds like both the hot and cold food are at risk under their current practices.

Tar River BBQ 02-16-2008 03:33 PM

What do you have to do to be able to cater / sell BBQ ?
 
Howdy, I am looking for info to be abe to start catering / selling BBQ legally, I live in Va. can't find any laws or process to start this any help would be greatly appreciated.

parrothead 02-18-2008 09:30 AM

Quote:

Originally Posted by Tar River BBQ (Post 563443)
Howdy, I am looking for info to be abe to start catering / selling BBQ legally, I live in Va. can't find any laws or process to start this any help would be greatly appreciated.


Start by checking with your local health department. They will give you all the info you need. It varies so much from state to state and from county to county even.

Patrick's BBQ 06-05-2008 06:35 PM

If you have real concern regarding the proctices of your local caterer all you need to do ia ask the local health food department or foodservice licence fols in your community. They live for that sort of thing. All you need to do is tell them who it is, when they will be there and invite them to come. It will be considered a suprise inspection. No big deal... Good luck.

Patrick's BBQ 06-05-2008 06:35 PM

Pardon the spelling


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