Things You'll Need:
- Ice or frozen gel packs
- Plastic containers large enough to hold food containers and ice
- Food-grade thermometer
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Step 1
Prevent food-borne illnesses, starting at the prep station. While preparing food, keep your work surfaces clean. Do not cross-contaminate raw meats with produce and ready-to-eat foods. Use separate utensils for cutting chicken breasts and broccoli florets, for example, or clean the knife well in-between if you have to use the same knife. Keep potable hot water and detergent nearby to wash food-prep utensils and surface areas.
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Step 2
Do not leave food at room temperature for more than two hours (or one hour if the temperature is above 90 degrees F); this encourages bacteria growth. Once the food is cold, keep it cold by storing it in a refrigerator or cooler packed with ice. Wrap raw meats separately and tightly if packed in the same cooler as ready-to-eat foods.
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Step 3
Fill plastic bowls or containers with ice and set the dishes with food on top of the ice. This is especially important if the food is set up buffet-style for several hours. Monitor the temperature of the food as service progresses, and switch out the melted ice with fresh to maintain a temperature below 40 degrees F.
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Step 4
Store leftovers quickly. Unlike hot foods, cold foods can be stored in the refrigerator or freezer immediately after service. Hot foods should not be sealed and set in the refrigerator or freezer while they are still hot, or bacteria may grow. Keep the leftovers separate from other raw meats and foods. Tightly sealed, the leftover cold items should reside on the top or second shelf, with raw meats and drippy items below.
