Keeping things clean is the first step in ensuring food safety. This covers the food itself as well as your hands, eating implements, and work areas. Before and after handling food, thoroughly wash your hands with soap and water. Use sanitized cutting boards and clean cutlery, and clean them after each use. Fruits and vegetables should be rinsed under running water, and solid food like potatoes should be scrubbed with a brush.
Separating various food types from one another is the second phase. When bacteria from one food item travel to another, cross-contamination can happen. Separate raw meat, poultry, and fish from meals like fruits and vegetables that are ready to consume. For these things, use different cutting boards, knives, and plates, and store them in different refrigerator containers. Cooking is step three
Getting the food to the proper temperature is the third stage. Any potentially hazardous germs are eliminated by doing this. Check the interior temperature of meat, poultry, and fish using a food thermometer. Cook chicken and fish to 145°F and at least 160°F for ground beef. To 165°F, reheat leftovers.
The meal must be adequately chilled as the last stage. At room temperature, bacteria can multiply quickly, therefore it’s crucial to quickly refrigerate or freeze perishable items. Maintain the freezer at 0°F or below and the refrigerator at 40°F or less. Don’t keep meals out for longer than two hours, and divide leftovers into shallow containers for speedy cooling.
Although catering costs can be high, there are ways to reduce them. Buffet-style service is one choice, as it does not require servers. Another choice is to select cheaper menu choices, such as vegetarian or pasta options. Additionally, you can encourage guests to bring a food to share or schedule your event for a weekday rather than a weekend to take advantage of lower costs.
Although feeding a large crowd can be scary, it is possible with advance planning. Large groups might consider the buffet option because it allows for self-service. Pick menu items like lasagna or casseroles that can be prepared in advance and reheated. To make the meal filling, you can also serve a choice of side dishes and salads.
The type of meat and serving size determine how many servings there are in a kilo of meat. A kilo of beef or pig can typically feed 4-6 people, whereas a kilo of chicken or fish can feed 6–8 people. This assumes that each person consumes 4-6 ounces of food. What is the cost-calculating formula for food?
(Beginning Inventory + Purchases – Ending Inventory) / Food Sales is the method for calculating food costs. The cost proportion of the food sold is established by this. For instance, your calculation would be ($5,000 + $10,000 – $4,000) / $20,000 = 55% if your starting inventory was $5,000, your purchases totaled $10,000, and your ending inventory was $4,000. This indicates that the expense of food consumes 55% of your income.
The type of event, the number of visitors, the menu, and the budget will all have an impact on how much catering costs per person. To estimate the cost per person, however, simply divide the overall cost of the catering service by the anticipated number of attendees. For instance, the cost of food will be $20 per person for a service that costs $1000 for 50 visitors.