Catering and Off-Site Service

Off-site service adds transport, a rented kitchen, and a site you do not control. The exam frames it as a risk you plan for.

Key points:

Keep hot food at 135 F or above and cold food at 41 F or below during transport.
Use insulated carriers with their own thermometers and verify at arrival.
Never let food sit at room temperature while you set up the site.
Package ready-to-eat food so it cannot be contaminated in transit.

Managers get these items wrong when they answer from habit instead of from the rule. Read the number, then connect it to the task.

Free practice bank: FoodSafe Prep.