How can you maintain food safety and hygiene standards for your team during events?

1 Plan ahead

Before the event, you should plan the menu, the equipment, the staff, and the logistics of food preparation, transportation, storage, and service. You should also check the venue's facilities and requirements, such as refrigeration, cooking, heating, and serving equipment, water supply, waste disposal, and sanitation. You should also communicate with your team about the food safety and hygiene procedures, expectations, and responsibilities. Make sure you have enough trained and certified staff, backup plans, and contingency measures in case of emergencies.

2 Follow the four Cs

During the event, you should follow the four Cs of food safety: cleaning, cooking, chilling, and cross-contamination. Cleaning means washing your hands, utensils, equipment, and surfaces before, during, and after handling food. Cooking means ensuring that food is cooked to the right temperature and time, and that leftovers are reheated properly. Chilling means keeping cold food below 5°C and hot food above 63°C, and avoiding the danger zone of 5°C to 63°C where bacteria can grow rapidly. Cross-contamination means preventing the transfer of bacteria from raw to cooked food, or from one food to another, by using separate utensils, equipment, and containers.

3 Monitor and record

During the event, you should monitor and record the temperature, time, and quality of food at every stage of the process, from preparation to service. You should use thermometers, timers, labels, and logs to keep track of the food safety and hygiene standards. You should also inspect the food for any signs of spoilage, damage, or contamination, and discard any food that is unsafe or unfit for consumption. You should also monitor and record the staff's compliance with the food safety and hygiene procedures, and provide feedback and guidance as needed.

4 Train and educate

After the event, you should train and educate your team on the food safety and hygiene standards, and review their performance and feedback. You should also update your policies, procedures, and practices based on the lessons learned and the best practices. You should also provide your team with opportunities to learn new skills, refresh their knowledge, and obtain certifications in food safety and hygiene. You should also recognize and reward your team for their efforts and achievements in maintaining food safety and hygiene standards.

5 Communicate and collaborate

Throughout the event, you should communicate and collaborate with your team, your clients, your suppliers, and your regulators on the food safety and hygiene standards. You should inform your team of the menu, the schedule, the tasks, and the goals of the event, and listen to their suggestions, concerns, and questions. You should also communicate with your clients about their preferences, expectations, and feedback on the food quality and service. You should also communicate with your suppliers about the sourcing, handling, and delivery of the food ingredients and materials. You should also communicate with your regulators about the compliance, inspection, and reporting of the food safety and hygiene standards.

6 Review and improve

After the event, you should review and improve your food safety and hygiene standards, and evaluate the results and outcomes of the event. You should collect and analyze the data, feedback, and comments from your team, your clients, your suppliers, and your regulators, and identify the strengths, weaknesses, opportunities, and threats of your food safety and hygiene practices. You should also implement corrective and preventive actions, and seek continuous improvement and innovation in your food safety and hygiene standards.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?