Turkey for reheat

Do you have insurance if they handle it wrong and get there guests sick?

midwest_kc said:

I have our catering insurance which covers food borne illness.

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I always wonder how people handle stuff once you give it to them, how do you know they don’t go shopping at Home Depot for an hour and then go home? The bad thing is it always comes back to your name But that’s what insurances for

I'd suggest having them pick it up hot and sign a pick-up form that would have wording which stated the food was properly hot held when they picked it up. Below that I'd maybe have the food safe cooling instructions along with the proper reheat instructions with safe time and temperature guides.

kurtsara said:

I always wonder how people handle stuff once you give it to them, how do you know they don’t go shopping at Home Depot for an hour and then go home? The bad thing is it always comes back to your name But that’s what insurances for

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I used to worry about this too but then I realized that millions of people go through drive-thru windows daily and get food and many don't handle it safely. If someone gets sick from a turkey you sold them but you sold 50 birds that day and the other 49 families were all good then it would clearly show where the liability and improper handling laid. Now if 150 people from 30 families showed up in the emergency room and all ate turkey from your catering business then you might have a big problem.

It's easy to avoid an insurance claim if properly cook, chill and hold your food. Keep records. If you do this regularly, buy a thermometer with a data logger. Prove the mistake wasn't on your end if you have records.
I've done this a few times. I will usually cook in a foil pan and wrap, preserving all the juices. I separate the fat from the au jus and return it to the pan with the bird, over-wrap with foil after chilled. The pan juices keep the bird moist during reheat.