Uh oh, once again a customer
is asking, "What happens if there is food leftover?"
or, worse, "Since I'm paying for the food, can I take
whatever is left?"
How a caterer answers
these questions is apt to win or lose a sale - and may create
a legal or emotional nightmare for both the caterer and the
buyer.
A leftover is anything
that hasn't been eater - and that hasn't left the safe temperature
zone. Cold food that has been sitting in the sun all afternoon
during an outdoor reception is not a leftover; it's now food
that nees to be disposed of.
Can
leftover food be sold?
Food sent to a catered event that has not been removed from
teh packaging used by the kitchen/commissary for transport,
and that has always remained in the sage temperature zone
(below 40 º or above 140 º ) may, technically, be
resold. But it still may not be wise to do so.
Should
leftover food be given to the buyer or guests?
If you check with your health department, you're likely to
find out that the answer is a firm "No."
Should
food that has been out of the safe tempature zone - usch as
food left in chafing dishes - be given away?
No, unless it is to a recognized "food bank" that
has insurance to cover your liability.
Will
using leftovers damage a caterer's reputation?
Probably. Competitors are likely to imply to others that you
"reuse foods."
Will
leaving the leftovers behind increase your liability?
Yes. This is not something you should take lightly. Check
with your lawyer and insurance company.
In the short run, it may
seem like a nice favor to a client to leave a batch of food
that wasn't eaten; or you may think it makes sense to take
temperature - safe food back to your catering kitchen to be
turned into a dish for anohter party. But those short-run
"fixes" may end up causing your company considerable
harm.
The safest way to deal
wiht leftovers - and the way least likely to cause problems
with clients - is simply not to have them. Bring to an event
only what you think you're going to need. Keep extras somewhere
else, where you can access them quickly. Remove any leftover
food before the end of the event, so it won't become an issue
wiht the client.
