New Year’s Eve is coming, and that means that most restaurants, ballrooms and catering companies will be at their busiest. It’s important for the MN certified food manager to be extra vigilant in keeping every item served safe for their guests.
MN Certified Food Manager’s Guide to Surviving New Year’s Eve
As a manager of any food outlet, it’s important to remain in control during any day as busy as New Year’s Eve. We feel that there are three steps that should be taken in order to ensure that the food you serve is safe and of the highest quality possible.
- Be prepared
- Take time to monitor food production
- Remain calm
Our first tip will go a long way to keep the food that you serve at your catered party or restaurant on New Year’s Eve safe and tasty. Make sure that you have your line refrigerators fully stocked before service even begins. Most New Year’s events will last long into the night. This means that your hot-held sauces and buffet items will need to be changed after having been held at 140 degrees for a maximum of four hours. It will save time if you have your back-up items staged and ready to be re-heated for service. Having extra cold items ready for service will also be a lifesaver should you need extra product during your incredibly busy evening.
Even though it only takes a moment, temperature control is often overlooked during holiday events. If your event includes buffet service, you may wish to enlist the aid of your front-of-the-house manager or server to monitor the temperatures of cold and hot held items on the buffet line. For items coming out of your kitchen, we recommend that you set a timer to remind you on the hour to monitor the temperatures of your hot-held sauces and sides that are served off of your production line.
Finally, stay calm and in control at all times. Mistakes happen when you’re in a hurry, and when it comes to food production, not taking the time to properly wash your hands or sanitize a cutting board can lead to dire consequences. Take the time to ensure that you cook all foods to the proper temperature, change your disposable gloves after every use and make sure that all health code regulations are followed throughout the night.
While days like New Year’s Eve can be stressful, they can also be fun with the right mindset and a lot of preparation. Remember to thank your staff for a job well done at the end of the night, and reward them for their hard work. At Safe Food Training, we’d like to take this time to thank you for following us throughout 2015 and wish you the best in the upcoming year.