Catering Event Safety Checklist
What is a catering event safety checklist? A catering event safety checklist is a food safety form for off-site food service ensuring proper temperature control, transport, and service at events. Per FDA Food Code, caterers must maintain TCS food temperatures during transport and service. This checklist covers pre-event preparation, food transport, on-site setup, service, and breakdown procedures for safe catering operations.
- Industry: Food Service / Catering / Hospitality
- Frequency: Each catering event
- Estimated Time: 30-45 minutes total (throughout event)
- Role: Catering Manager / Event Chef / Team Lead
- Total Items: 51
- Compliance: FDA Food Code 3-501.19 (Time/Temperature), FDA Food Code 3-305.11 (Food Display), HACCP Catering Controls, ServSafe Catering, FSA Catering Guidance (UK)
Pre-Event Kitchen Preparation
Verify food preparation and packing before departure.
- Menu finalized and confirmed with client?
- Allergen information documented for all dishes?
- Food quantities prepared per guest count + buffer?
- Hot foods cooled properly before transport (if applicable)?
- All food containers labeled (item, date, time)?
- Equipment checklist complete?
- Serving supplies/utensils packed?
- Sanitizer and cleaning supplies packed?
Food Transport
Ensure proper temperature control during transport.
- Transport vehicle clean and sanitized?
- Cold foods at 41°F or below at departure?
- Cold food temperature reading
- Hot foods at 135°F or above at departure?
- Hot food temperature reading
- Food in insulated carriers/coolers?
- Adequate ice packs for cold items?
- Hot holding equipment functioning (if used)?
- Raw foods separated from ready-to-eat?
- All food secured to prevent shifting/spilling?
Venue Setup & Inspection
Inspect venue and set up food service area.
- Service area clean and sanitary?
- Handwashing facilities accessible?
- Potable water available?
- Electrical outlets adequate and functioning?
- Service tables clean and stable?
- Sneeze guards in place for buffet?
- Hot/cold holding equipment set up and running?
- Trash receptacles placed appropriately?
- Fire extinguisher accessible (if using heat)?
Arrival Temperature Verification
Verify temperatures immediately upon arrival.
- Arrival Time
- Cold foods still at 41°F or below?
- Cold food temperature at arrival
- Hot foods still at 135°F or above?
- Hot food temperature at arrival
- Foods needing reheating identified?
- Reheated foods reached 165°F within 2 hours?
During Service Monitoring
Monitor temperatures and food safety during service.
- Hot holding maintaining 135°F+?
- Cold holding maintaining 41°F or below?
- Temperature checks logged every 30-60 min?
- Serving utensils handles not in food?
- Utensils replaced/cleaned regularly?
- Food replenished safely (not mixed with old)?
- Staff washing hands regularly?
- Gloves used and changed appropriately?
- Display ice not used for beverages?
Event Breakdown & Cleanup
Safely break down and handle leftover food.
- Leftover food temps checked before packing?
- Leftovers still in safe temp range (reusable)?
- Food within 4-hour time limit (if using TPHC)?
- Leftovers labeled with date/time?
- Unsafe leftovers discarded properly?
- All equipment cleaned and packed?
- Venue left clean?
- Return inventory completed?
Related Food & Hospitality Checklists
- Pest Control Inspection Checklist
- Bakery Sanitation Checklist
- Supplier Food Safety Audit Checklist
- Cross-Contamination Prevention Checklist
- Daily Opening Checklist (Front of House)
- Daily Closing Checklist (Front of House)
- Restaurant Opening Checklist
- Food Delivery Temperature Log
Related Food Safety Checklists
- HACCP Plan Audit Checklist - FREE Download
- Food Receiving Inspection Checklist - FREE Download
- Walk-in Cooler/Freezer Inspection Checklist - FREE Download
- Kitchen Deep Clean Checklist - FREE Download
- Food Truck Inspection Checklist - FREE Download
- Pest Control Inspection Checklist - FREE Download
- Bakery Sanitation Checklist - FREE Download
- Supplier Food Safety Audit Checklist - FREE Download
- Cross-Contamination Prevention Checklist - FREE Download
- Food Delivery Temperature Log - FREE Download
Why Use This Catering Event Safety Checklist?
This catering event safety checklist helps food service / catering / hospitality teams maintain compliance and operational excellence. Designed for catering manager / event chef / team lead professionals, this checklist covers 51 critical inspection points across 6 sections. Recommended frequency: each catering event.
Ensures compliance with FDA Food Code 3-501.19 (Time/Temperature), FDA Food Code 3-305.11 (Food Display), HACCP Catering Controls, ServSafe Catering, FSA Catering Guidance (UK). Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Catering Event Safety Checklist cover?
This checklist covers 51 inspection items across 6 sections: Pre-Event Kitchen Preparation, Food Transport, Venue Setup & Inspection, Arrival Temperature Verification, During Service Monitoring, Event Breakdown & Cleanup. It is designed for food service / catering / hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed each catering event. Each completion takes approximately 30-45 minutes total (throughout event).
Who should use this Catering Event Safety Checklist?
This checklist is designed for Catering Manager / Event Chef / Team Lead professionals in the food service / catering / hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.