Parties and Large Groups
Whether it is an Easter dinner, a graduation party, or any of the numerous reasons to throw a party, the one thing you do not want to have happen at your party is foodborne illness.
- Use Shallow Containers Divide cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling.
- The Two-Hour Rule Foods should not sit at room temperature for more than two hours.
- Keep Hot Foods HOT And Cold Foods COLD Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice.
More Tips on How to Keep Parties Safe from foodsafety.gov