Some Like it Hot

Discussing the perfect temperature can be a subjective topic; the perfect temperature of your room when sleeping, the perfect temperature to hop in the pool, the perfect temperature to go fishing… People have their own opinions – some like it hot, some don’t. There is one area, however, where there is no debate on what the optimum temperature is. Food. When food is sitting out on the buffet while guests are helping themselves, mingling, dining, and waiting for something to happen, someone has to be in charge of monitoring the food’s temperature. Whether it is someone from your event team or you have partnered with a professional caterer, the health and safety of the guests is paramount. There are very specific temperature parameters for both hot and cold foods. And, not only while the food is sitting out but as the leftovers are being prepared for storage to be ravaged later by the hungry staff.

The Center for Disease Control and Prevention has outlined what the safe temperature ranges and handling protocols are for food. I have included some of them in this blog but I highly recommend you review their website for specific situations that relate to your event.

Have you ever wondered why chafing dishes or serving trays are a standard size? It is intentional of course. Anytime you can standardize the size, color, shape, weight, or function of an item it saves money. Plus, the trays are practical and shallow enough to allow for even heating while sitting over a heat source and for even, rapid cooling after everyone has sufficiently stuffed themselves and it’s time to pack up.

While on the buffet, hot foods must remain at 140 degrees or higher to be considered safe for consumption. Cold foods need to remain at 40 degrees or lower as they are whisked away by diners. Cool dishes sitting out on the table can be rested on ice that is monitored for melty-ness and refreshed as needed to maintain a proper temperature. You can also rotate smaller-portioned bowls in and out of the refrigerator to keep a continuously cool dish available to guests. An easy way to remember what the optimum temperatures are: they are 100 degrees different from each other – hot dishes 140 degrees and cold dishes 40 degrees.

Some food just becomes unsafe no matter what if left unrefrigerated for two hours or more. These become a huge health and safety issue and should be thrown out immediately. If the climate where you are is on the warmer side like Orlando, Florida in August, Chicago, Illinois in July, or on the face of the sun, also known as Phoenix, Arizona, these items should be tossed after 90-minutes. Some of the dangerous foods include: poultry, seafood, dairy, cut fruit, and some vegetables.

Bulky leftovers should be divided and placed into shallow pans for quick, even cooling. All food should be refrigerated at 40 degrees or below as soon as possible. It is ok to put hot food directly into the refrigerator in small batches. This was news to me but if the CDC says it’s ok, I guess it’s ok. I was always told to let my leftovers cool a little first, then put them in the fridge, but I’m not the expert. Leftovers should always be heated to 165 degrees including those reheated in a microwave and be sure to cover food with plastic wrap or foil before storing it.

Banquet halls, restaurants, and caterers work with this all the time. They also have someone on their staff who is Serve-Safe Certified (at least in Illinois and six other states) and they all have a food safety manager. But, next time the church ladies have a potluck luncheon on a Sunday afternoon, please make sure someone is keeping Betty’s fruit salad out of the sun and Gloria’s fried chicken hot, hot, hot!

Do you have a food temperature story? Help us learn from your experience! You can share it here or send me an email.

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