Catering - Food hygiene and menu design

Weeks 8 and 9

The food hygiene course is important for understanding the essential measures to put in place in order to avoid contamination. We learnt about storage in the kitchen and how everything should be stored. For example, fish and raw meats should be kept at the bottom shelf always to avoid any liquids dropping down onto anything which may cause contamination. Furthermore, the temperature control of food is essential in ensuring the food is safe to serve to guests to eat. The temperature danger zone is between 8-60 degrees. When defrosting, chilling, reheating, cooking or storing food it must be done properly to minimise the growth of bacteria, reducing the chances of becoming ill from food poisoning. 

When deciding on the menu and catering style for our event, it had to match the colour theme (navy, gold, white) and all menus we wanted to have the same font so people recognised our event. We decided to create two menus, one for canapes and one for drinks. The canapes we are deciding to serve at our event are exquisite to fit in with the theme of 'Grad Ball' and also so guests get their moneys worth in their £10 ticket. These will include pizza bites, cream cheese and cucumber bites, falafels, marinara meatball bites as well as popcorn boxes free to grab and chips available for a small charge. We have catered the canapes for 60 people as an estimate to how many tickets we have sold and are expected to sell. There will be a small team of people in the kitchen preparing and cooking the canapes themselves and around 3 people walking around the room offering them to guests. I believe people will enjoy the canapes we have chosen to serve as they have been freshly prepared and are small bites so there is less chance of causing mess. 

 

*We added VKS to our drinks menu and got rid of red wine due to popularity