Caterer Selection

Many people and businesses in Simcoe County use caterers to prepare and serve food for everything from weddings and anniversary celebrations to staff meetings and parties.

And while most people do their homework on the cost and the quantity of the food to be served, they often don't bother to check on the food safety practices - handling, preparation and storage - of the caterers.

When you have a large group of people eating together at a catered event, food poisoning can turn a dinner into a disaster. A 1998 provincial report on foodborne disease shows almost 600 of the 3,050 cases of food poisoning reported from 1993-96 occurred at catered events.

To help you select a caterer, the public health inspectors at the health unit have put together the following checklist

Does the operation get inspected?

Public health inspectors visit most commercial catering operations to make sure the businesses have the proper equipment and facilities to safely handle food. While observing the food being prepared, the inspectors educate and reinforce proper food preparation, cooking, handling and storage practices with the staff.

The health unit does not inspect individuals or groups operating catering services from home-based kitchens. Make sure you satisfy yourself about their food handling knowledge and practices and check their cooking and refrigeration facilities.

Visit the caterer's operation.

See firsthand where the food gets prepared and cooked. Is there enough preparation and counter area to allow the separation of raw foods from prepared foods? This is important to help prevent the spread of bacteria. Is there adequate cold storage equipment? There should also be a separate handwashing sink available strictly for handwashing.

How is the food being stored and transported?

Food should be cooked completely just prior to serving. This will minimize the time bacteria have to grow. Foods to be served cold should be kept at 4 C (40 F) to prevent the growth of bacteria. Hot food must be kept above 60 C (140 F). Ensure that suitable equipment is used to transport the food at safe internal temperatures. Ensure all food is protected from contamination.

How is the food being served?

At the function the cold foods must remain cold on refrigerated display cases or on ice. Hot foods must by kept hot in an oven, steam table or other hot-holding equipment. Temperatures should be checked. Food should be covered. Hot liquids such as gravy should be stirred often to keep the temperature even.

What about the leftovers?

Make sure perishables, prepared food and leftovers are refrigerated within two hours. Food should be portioned and placed in shallow pans to ensure rapid cooling.

Has the caterer received training in safe food handling?

A Safe Food Handling Certificate ensures a food handler has received training to prevent foodborne illnesses. A new home-study course that prepares people to write the Certified Food Handler exam is offered through the health unit. The course is called Proton and it is geared to anyone who wants to make sure they have the information needed to keep their customers or family and friends safe. Commercial food handlers may also be certified through the Canadian Restaurant Association or have taken community college courses.

Click here for more information on food handler training.