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Cooking for Groups

Nov. 9, 2024 Corrected or removed broken links.

Infographic, "Cooking for Groups" and introduction from Food Safety for Parties and Large Groups (FoodSafety.gov)

Click to enlarge.
Click to enlarge.
When food for parties and large groups is prepared in different locations by different people, how can you make sure that everyone prepares and stores food safely? Consult these guidelines.

From "Cooking for Groups" Infographic
  • Reheating Food
    • Reheat cooked food (in the microwave, on the stove top or in the oven) to at least 165ºF.
    • Do not use a chafing dish, warming tray, or slow cooker to reheat food - this leads to too much time in the danger zone.
  • Keep Hot Food Hot
    • Cooked food should be held at or above 140ºF.
    • Use heated chafing dishes, warming trays, or slow cookers to keep hot food hot.1 
  • Keep Cold Food Cold
    • Store food in the refrigerator at 40ºF or below.
    • Place cold food in containers on ice to keep food below 40ºF.
  • Danger Zone
    • What is the Danger Zone? Temperature range (between 40ºF and 140ºF) where bacteria multiplies quickly.
  • Two-Hour Rule
    • If perishable food is kept at room temperature, do not leave it out for more than 2 hours.
  • Serving Food
    • Use clean containers and utensils to serve food. 

Excerpts from Serving up Safe Buffets (FDA.gov)
(Full FDA.gov page in Spanish at Prepare un bufé seguro para sus invitados con estos consejos basicos.)

1 Some warmers only hold food at 110°F to 120°F, so check the product label to make sure your warmer has the capability to hold foods at 140°F or warmer. This is the temperature that’s required to keep bacteria at bay! Use a food thermometer to check.

  • Watch the Clock
    • Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you’re keeping it hot or cold.
    • If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.
    • Watch the clock with leftovers, too! Whether you’re sending “doggie bags” home with guests or are saving them for yourself, leftovers should be refrigerated as soon as guests arrive home and/or within 2 hours!
  • Size Matters
    • If you’re planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet serving portions small.
    • Prepare a number of small platters and dishes ahead of time, and replace the serving dishes with the fresh ones throughout the party.
    • Store cold back-up dishes in the refrigerator and keep hot dishes in the oven set at 200 °F to 250 °F prior to serving. This way, your late arriving guests can safely enjoy the same appetizing arrangements as the early arrivals.
  • Keep It Fresh
    • Don’t add new food to an already filled serving dish. Instead, replace nearly empty serving dishes with freshly filled ones.
    • Be aware that during the party, bacteria from people’s hands can contaminate the food. Plus, bacteria can multiply at room temperature.

Excerpts from People at Risk of Food Poisoning (FoodSafety.gov) 

Additional Resources (not hot-linked above)