Tips & Recipes - Guidelines for Catered Food
Per the Ohio Uniform Food
Safety Code, the following food handling procedures must be
followed when receiving ready-to-eat food that will be
served to the public.
- Bare hand contact of
ready-to-eat food is prohibited. Single use
gloves, tongs, deli tissue, or other barrier are
required to prevent contamination from bare hands.
- Hot foods must be
received and held at 140 degrees F or above.
- Cold foods must be
received and held at 41 degrees F or below.
- Use a metal stem
thermometer to monitor internal food temperatures every
- Cool hot foods
quickly. Food is required to be cooled from 140
degrees F to 70 degrees F in 2 hours or less and from 70
degrees F to 41 degrees F in 4 hours or less.
- Reheat all potentially
hazardous foods to at least 165 degrees F in 2 hours or
- A cooler may be used
for short term (a few hours) refrigeration only.
Mechanical refrigeration must be used for storing foods
overnight or longer.
By following these simple
procedures you will help prevent foodborne illness.
The Centers for Disease Control report that most foodborne
illness is the result of cooking, cooling and holding food
at inadequate temperatures. Foodborne illness can be a
serious condition for individuals with weakened immune
This information has been
provided by the Fulton County Health Department.