Ive been looking into starting this as a home based business, and whilst i've got plently of information on heath and safety regulations in the making of the food etc I can't find any information on how I go about serving it.
If I were providing a cold buffet can it just be put out on serving plates and left ? What would customers normally expect you to do, provide food on throw away dishes and leave it to them, or come back a couple of hours later to take the food remains away for them ? Im a bit confused beacuse clearly cold meats or fish can't sit out all night so how do you handle this ?
Any information from either caterers or people who have used them would be much appreciated.
Thanks 'at large' I don't know if this is a silly question , but what I mean more specifically is if I set up , for example, a plate of smoked salmon, which the clients said they wanted out at 7pm, and which should only really be left out of refridgeration for say 2 hours (or less) how would I ensure it wasnt eaten after this point, because presumably if it was I could be liable for giving people food poisoning ? If I were there in the background do I just take it away after a certain point ? Im worried this would annoy them if there were a lot still left over. Equally if I were to just come back at the end of the party to clean up, how would I know that things werent being left out for too long, this is where im getting a bit confused.
Thanks 'at large' I don't know if this is a silly question , but what I mean more specifically is if I set up , for example, a plate of smoked salmon, which the clients said they wanted out at 7pm, and which should only really be left out of refridgeration for say 2 hours (or less) how would I ensure it wasnt eaten after this point, because presumably if it was I could be liable for giving people food poisoning ? If I were there in the background do I just take it away after a certain point ? Im worried this would annoy them if there were a lot still left over. Equally if I were to just come back at the end of the party to clean up, how would I know that things werent being left out for too long, this is where im getting a bit confused.
If I were providing a cold buffet can it just be put out on serving plates and left ? What would customers normally expect you to do, provide food on throw away dishes and leave it to them, or come back a couple of hours later to take the food remains away for them ? Im a bit confused beacuse clearly cold meats or fish can't sit out all night so how do you handle this ?
Any information from either caterers or people who have used them would be much appreciated.
Thanks 'at large' I don't know if this is a silly question , but what I mean more specifically is if I set up , for example, a plate of smoked salmon, which the clients said they wanted out at 7pm, and which should only really be left out of refridgeration for say 2 hours (or less) how would I ensure it wasnt eaten after this point, because presumably if it was I could be liable for giving people food poisoning ? If I were there in the background do I just take it away after a certain point ? Im worried this would annoy them if there were a lot still left over. Equally if I were to just come back at the end of the party to clean up, how would I know that things werent being left out for too long, this is where im getting a bit confused.
Thanks 'at large' I don't know if this is a silly question , but what I mean more specifically is if I set up , for example, a plate of smoked salmon, which the clients said they wanted out at 7pm, and which should only really be left out of refridgeration for say 2 hours (or less) how would I ensure it wasnt eaten after this point, because presumably if it was I could be liable for giving people food poisoning ? If I were there in the background do I just take it away after a certain point ? Im worried this would annoy them if there were a lot still left over. Equally if I were to just come back at the end of the party to clean up, how would I know that things werent being left out for too long, this is where im getting a bit confused.