watertowerbbq
is Blowin Smoke!
- Joined
- Nov 7, 2007
- Location
- Ankeny, IA
For those of you who do "drop-off" type catering events, how do you handle food safety as far as delivering hot and cold foods? In other words, I assume that the hot food is hot when you deliver it, but are you ever concerned that the person receiving the food will not handle it properly and people may get sick? Same with cold food staying cold.
An example would be delivering hot pulled pork hours before a party was to begin.
An example would be delivering hot pulled pork hours before a party was to begin.