Food safety is absolutely essential in catering. To minimize risks and offer your guests the best possible quality, here are three important tips:

✅ Keep an eye on the time
Some products must be refrigerated, but if you temporarily present them unrefrigerated, this is allowed for a maximum of 2 hours. Make sure you monitor this closely to prevent spoilage.

✅ Always keep allergen information within reach
Guests with allergies need to know quickly whether a dish is safe for them. Provide a clear allergen list that can be easily accessed, for example through a detailed declaration. Also place a prompt like “Do you have an allergy? Please let us know!” near your displayed dishes. This reminds guests to actively ask whether a dish is safe for them. Sometimes something looks safe but still contains a hidden allergen — and guests can’t always judge that themselves.

✅ Check the temperature of your display case
Do you present dishes in a display case? The temperature inside isn’t always evenly distributed. Measure in multiple spots to ensure all your products stay at the correct temperature.

Want more tips or advice on food safety? Ask our experts!