Catering In Melbourne

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FROZEN STORAGE

There is a danger that frozen food when thawed then re frozen will breed bacteria at an alarming rate. For this reason thawed food must be used and not re frozen.

• Temperature of freezer should be -15 C or colder (around -15 C to -18 C is good)
• Make sure food is covered in clean uncontaminated containers. Clearly marked stating what it is and the date it was frozen.
• Store so cold air can circulate around it.
• Check the freezer thermometer is working correctly
• Check frozen food is frozen hard
• Keep freezer floor clean and don’t place food on floor
• Check packaging is air tight and not broken
• Ensure stock rotation
• If food thaws or partially thaws place in fridge and use as refrigerated food
• If over +5 C use immediately
• If unsure of how long between 5 and 60 C through out (DON”T USE)

Thawing Frozen Food

Thawing frozen food safely means you are less likely to throw food out.

The best way to thaw food is to plan ahead and thaw slowly in the cold room or fridge.

Some food may take 1 to 3 days to thaw.

• Store frozen food below raw ready to cook/eat food, so it does not drip on that food. This is called cross contamination (It is very dangerous)
• Thaw in microwave – must be used immediately
• Should be covered when thawing
• Should be completely thawed before cooking (allows bacteria to survive)
• Avoid thawing in water
• Never thaw in a sink

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:

• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

References: Storage Units Temperature Log

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DRY STORE

· Ensure pest control is being used

· Packaged products go in food grade sealed containers or resealed in the package

· Store according to manufacturers requirements

· Place frequently used items on a middle shelf for easy access

· Don’t crowd storage areas (this will be hard to keep clean)

· Ensure stock is rotated (old to the front, new items to the back)

· Check packaging

· Throw away food with signs of pest contamination, eggs, feathers, webs, smells…

· Check Use by and Best Before dates – if past date - throw away.

· Store food away from chemicals

· Never store food on the floor

Record all food waste in the Food Wastage Register

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COLD STORAGE

If left unchecked at the wrong temperature a single bacterium can multiply by more than 2 million after seven hours.

Keep fridge’s and cool stores at 5 Celsius or below.

Danger Zone is between 5 C and 60 C

· Frequently check the refrigeration temperature with a thermometer.

· Change the test location of the thermometer to ensure adequate cool air flow.

· Ensure food is in a suitable container with a secure lid or covered with cling wrap.

· Place the date the food was stored on the container

· Make sure Raw food is stored away from or below Cooked food

· Don’t allow any food to drip from its container (including condensation)

· Ensure area is clean from mold and food scraps

· Don’t over fill refrigeration units or cold stores

· Never store food on the floor

Actions for suspect foods

• If food has been between 5 and 60 C for more than four (4) hours throw away.

• Check for contaminated foods as a routine part of life

RULE OF THUMB: If in DOUBT, Throw it OUT

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:

• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

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High Risk Foods: These are Meat, Seafood, Poultry, Eggs, Smallgoods, Dairy or foods that contain these foods.

DELIVERY

Check:

1. Use by Date – Best Before Date

2. Labeling, Name, address of supplier, Batch Code or date code(incase of recall)

3. Condition of packaging (packaging should not be broken)

4. Condition of product, not infected by insects or eggs, or other things, stones, glass…

Correct temperature

· Refrigerated Foods 5 C or colder

· Hot Foods 60 C or hotter

· Frozen Foods should be solid

· Fresh Seafood should be delivered on ice in a sealed container/package

Delivery Vehicles is clean, refrigerated and not carrying chemicals in the same area as food items.

Temperature

Bacteria grow

best when the

temperature is

between 5°C and

60°C. This is called

the Temperature

Danger Zone.

Make sure that food is in the Temperature

Danger Zone for as

little time as possible.

Actions for Suspect Foods

Any food deemed to be suspect is to be rejected. This includes foods that you may need for that day. (It is not worth the risk)

Make a note on the invoice before signing for a credit note then and only then sign the invoice. Have the delivery driver sign the invoice next to the comments.

Notify the purchasing officer or your supervisor of any problems.

Rejected foods are to be recorded in the INCOMING FOOD CHECKLIST located on the wall next to the order sheets.

Reference: Goods Receiving Form

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It is always a good idea when approaching the store to look at the external presentation. Take the view of a person that has never seen the stare before (initial impression). Are the windows clean, signages clean and in good condition, does the inside of the store look clean and tidy?

1. Unlock the door ,turn alarm off and lights on then lock door behind you.
2. Put personal items away and then register your arrival on the fingerprint reader.
3. Check float (count even if you did the day before). Put float draw into register and lock.
4. Check refrigeration units are operating at the required temperatures – enter into Storage Temperature Log
5. Check display cabinet in front of shop has been filled as required the day before.
6. Remove items from fridges to display cabinet in service area. (Salad and fruit Items)
7. Ensure all Smoothie and Tropical juice items are ready
8. Ensure back up items are available for all products
9. Check fax machine for pre-orders –sort and place on work stations
10. When ready to open place tables and chairs out into the designated area, (Not in front of door)

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Drinks list for 120 people for 4 hours

Beer:

James Boags – 6 x 24

Crown Lager – 6×24

Becks – 6×24

Wine:

White 15 bottles

Red 15 bottles

Champagne 10 bottles

Spirits:

Jim Beam Bourbon x 4

Vodka x 6

Campari x 3

Gin x 5

Tequila x 2

Soft Drinks:

Coke – 30L

Lemonade – 15L

Tonic Water – 18L

Orange Juice – 22L

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Now here’s a menu to really get your mouth watering!

We have assembled a decadent selection of sweet treats for you and your guests to enjoy. You can either select specific desserts or combine a variety of items for an unforgettable sweet buffet.

Then let’s make a time to chat about your special occasion!

I look forward to speaking with you soon.

A selection of Sweet Finger Foods

A mix of Mini Chocolate Dipped Cream Puffs, Pistachio & Coconut Bites, Mini Jam Crumble, Mini Éclairs filled with Cream and Strawberry Puffs

($3.90 per person – 2 pieces per person)

Mini Tiramisu

A traditional Italian favourite, with rich tiramisu flavoured cream filling

($5.90 per item)

Mini Blueberry/Raspberry Cheesecake

A smooth and creamy cheesecake on a biscuit crumb base with blueberries/raspberries

($5.90 per item)

Mini Chocolate Cake with Ganache & Pistachios

A rich chocolate cake with chocolate ganache & pistachio sauce served warm

($5.90 per item)

Mini Sticky Date Pudding

A traditional style pudding full of dates with a self-saucing butterscotch sauce, served warm

($5.90 per item)

Mini Citrus Tart

A sweet pastry tart filled with tangy citrus curd and lightly dusted with icing sugar

($5.90 per item per person)

Mini Pecan & White Choc Tart

A sweet fluted tart shell filled with a blend of white chocolate and pecans, delicately stencilled with icing sugar

($5.90 per item)

Mini Lemon Meringue Tart

A classic citrus filling in a sweet tart shell topped with an indulgent meringue

($5.90 per item)

Max Brenner Premium Chocolate Pralines

($2.90 per mini item)

Premium Petit Fours

A selection of mini tarts including chocolate, lemon meringue, strawberry, fruit, macadamia nut & white chocolate raspberry

($7.90 per person – 2 pieces per person)

(Minimum order 24 guests)

Please note that when ordering mini cakes, there is a minimum requirement of 6 per selection.

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Looking For a Cheap Italian Buffet Catering In Melbourne?

“Cateringinmelbourne ” can offer you buffet catering in Melbourne. Our Italian buffet is something all your guests will surely enjoy. For those of you who are cringing at the possibilities of all the calories typically associated with Italian food, do not worry, “Cateringinmelbourne ’s” Italian buffet consists of not only rich Italian food made up of lasagna’s and sauces but also seafood dishes which are very much Italian as well.

Fresh ingredients, fresh taste

“Cateringinmelbourne ” only uses fresh ingredients for our Italian buffet. We understand that the fresher the ingredients the better it tastes. “Cateringinmelbourne ” utilizes fresh herbs, which only add to the Italian buffet catered event, which you are hosting. “Cateringinmelbourne ” prefers fresh herbs for our catered meals as compared to dried herbs.

As a matter of fact, we DO cook our Italian meals from scratch

There are many debates associated with Italian-style meals. One particular debate is should Italian food always be baked from scratch? “Cateringinmelbourne ,” suggests for your Italian buffet catered event that the Italian buffet is made from scratch and “Cateringinmelbourne ” guarantees this measure.

Spicy or non-spicy Italian food

“Cateringinmelbourne ,” suggests you tell us before hand if you want particular dishes spicy or non-spicy. You must keep in mind that not all Italian foods are spicy. “Cateringinmelbourne ” will gladly accommodate the taste buds of you and your guests.

If you are looking for buffet catering in Melbourne let “Cateringinmelbourne ” be your next phone call for your Italian Buffet event. Lasagna and other delectable treats await you and your guests.

We actually love our job

“Cateringinmelbourne ” can show you how an Italian buffet meal can bring creativity as well as tasteful food, which your guests will talk about months after. Allow “Cateringinmelbourne ” cater your next upcoming event while featuring our Italian buffet. You will be pleased with the not only the food but the customer service which we display. “Cateringinmelbourne ” are nothing but pure professionals who actually love their jobs. “Cateringinmelbourne ” wants to share our love of Italian food with you and your guests.