Transportation

Transportation

• trigger 16 years ago
  Could anyone list ways to transport large amounts of food for large scale event , 200 People expected .
  
  Michael
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• chefjeb 16 years ago said:
  Igloo ice chests are good. Prechill for cold foods by putting ice water in them. Then dump. Hot foods, use hot water, then dump. Clean and sanitize all igloos with an ounce of bleach to one gallon of water. Put hot foods in at 140 or higher and cold foods at 41 or lower. Buy a good bimetalic stem thermometer (you can find them at a kichen supply or even sams) Foods must stay at 135 or higher and 41 or lower for the transport, or they will become unsafe. Check on arrival. If they are between 70 and 135 for more than two hours they will be unsafe. And if they are between 70 and 41 for more than four hours, they will be unsafe, Unsafe holding temperatures are the leading cause of foodborne illness. And be sure and add in the serving time. My suggestion, get it on the table and eat. Don't let it sit and sit and sit. This is guaranteed way to serve up foodborne illness.
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• dottiet 16 years ago said:
  Thanks for the info. It is very helpful. Cheers!
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