Food safety: Takeaway trouble
A common problem faced by the hospitality industry is function organisers wanting to take away excess food after an event - particularly when guest numbers have failed to reach the expected figure.
Often function organisers take the view that as they have paid for food, they should be able to take it away with them. And, inevitably, they don't seem to see - or refuse to appreciate - the food safety risks involved.
Once food is removed and ceases to be looked after in the same strict way as when it was under the control of the pub, hotel or restaurant where it was prepared, then the potential dangers of misuse are immense.
People have been known to take food that had previously been frozen and re-freeze it before use. Others consume unrefrigerated perishables long after they are fit for consumption. This kind of ignorance or disregard for food hygiene is likely to cause food poisoning and could have very serious consequences for the health of the individuals concerned and the reputation of the catering company and/or function organisers.
Some companies issue disclaimers giving advice on how to keep food safe when it has been taken from the premises. Such a disclaimer should point out that all food displayed at ambient temperature for two to four hours should be refrigerated and consumed within 24 hours.
To further safeguard your reputation (particularly when involved in large function work) keep samples of all food served in small, plastic food-grade bags in your freezer for up to 14 days and record the details of the food, the date of the function and the people involved in its production. That way, if there are any complaints or adverse incidents during this time, your samples can be submitted for analysis in your defence.
Of course the safest option to avoid people mishandling/misrepresenting your food and you unjustly suffering any consequences, is to state in the terms and conditions of an agreement that the practice of taking away excess food is forbidden. Obviously this should be pointed out to the customer at the time of booking the function. By all means give us a call or enquire via our website should you need more advice.
