Off-Site Service

Sometimes food is served away from the kitchen or restaurant. This is common in the catering industry. Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling. Clean the inside of delivery vehicles regularly. Always check internal food temperatures. Label food with a use-by date and time. Provide reheating and service instruction. 

Additionally, make sure the service site has the correct utilities. Safe water for cooking, dishwashing, and hand washing is necessary. Garbage containers must be stored away from food-prep, storage, and serving areas. Finally all raw meat, poultry, and seafood, and ready-to-eat items must be stored separately.