Here at, we adhere closely to safe food handling procedures. Nothing is more important to us than ensuring the health of our guests is not compromised in any way. But what exactly are those food safety procedures?

We thought you would like to know so that you know the right questions to ask your next finger food caterer or if you are watching over a team of volunteers. Here’s a quick run through.

Quick Guide to Safe Food Handling Procedures


Whenever you order a finger food catering package from, you can be assured that they have been prepared in strict accordance with recommended safe food handling procedures.

Storing Foods


According to the Australian Food Safety Information Council, you should keep hot foods hot [140°F (60°C) or above] and cold foods cold [40°F (4°C) or below]. Any leftovers should be reheated to at least 170° F.

Here are some things you can do to ensure that your food will not be out of their recommended temperature for too long.

  • Refrigerate your foods before preparing them
  • Prepare foods not further in advance than necessary
  • Prepare small batches of food and place in the fridge before cooking and serving


Thawing Foods



Depending on the size of the food item you are thawing, it might take hours or even days to completely thaw it out. You will have to ensure that the risk of cross-contamination is reduced, and the time that your food item is in the danger zone (in terms of temperature) – (41°F to 140°F) – is kept as short as possible.

To thaw food safely:

  • You can thaw it in the refrigerator at 41°F and below
  • You can place it under running cold water of 70ºF or less but ensure that you cook the food immediately
  • In a microwave – food MUST be cooked immediately


Cooking Food


Unless you want to run the risk of food poisoning, you should always cook foods to the appropriate temperatures. The level of heat required to kill bacteria depends on what type it is.

In order that you kill all harmful micro-organisms in the food, it is important that you cook all parts of the food to the required temperature for a correct length of time. The internal temperature of the food is what matters, so insert a food thermometer in the thickest part of the food item to get an accurate reading.

The Department of Health (Victoria) suggests the following temperatures:

  • Hot holding of cooked food products – 135°F
  • Beef, pork, fish, seafood, eggs – 145°F
  • Ground or fabricated meat – 155°F
  • Poultry, stuffed meats, casseroles, or re-heated foods – 165°F


Personal Hygiene

Those preparing the food should not wear watches or jewelry (other than plain wedding bands) and their hair should be covered or pulled back.

Any burns or open cuts should be covered with bandages. Nails must also be short, clean and unpolished.


Serving Foods

You should wash your hands every time after you bus and clean a table and/or you touch an item that can contaminate your hands. Some food items that you should not re-serve include – unwrapped bread, salad dressings, relish trays and crackers.

Caterers and food handlers should always use utensils or put on gloves when handling prepared (ready-to-eat) foods. At no point in time should there be any bare hand contact.

You should also try not to touch the food-contact surfaces of any silverware, crockery or utensils.


Professional Catering from always follow these safe food handling procedures to the letter, so you don’t have to worry about your guests’ safety. We have been providing catering services in NSW for decades, so you can rest assured that we know what we are doing and will make your party a success.