The best recommendation is to take a ServSafe class. There is a difference between cooking for yourself and for the public. If someone gets sick and you are sued the lawyers will want your written procedures and you will have to give a deposition about your process. Good luck when you tell them that you vacuum but don't use a commercial vacuum, good luck when you tell them "I read it on the wire", good luck when you tell them you don't have a ServSafe but your process has always worked before. If you drop off food or allow customers to do the sides you are really opening yourself up for problems because 'nobody ever got sick on granny's potato salad before' it has to be the caterer's food.
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PorkQPine
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