Posted By Lisa_ Hi Guys, Scenario 1 - professional caterers lay on a nice spread for someones retirement party in company premises, all paid for by the company. How long would the EHO / Foodies out there say it is acceptable to sit at ambient temp? I appreciate the leaving it until the last minute before it is displayed. This would be a combination of hot and cold foods. Scenario 2 - Lunchtime catering service provided in sheltered accomodation. Not all customers want to eat at set time and ask for thier dinner to be plated up and left on side to be microwaved when they fancy it. Again stored at ambient temp. Would this have the same time constraints as a buffet (logic would say so) There is not the funding for hot and cold displays (ERIC) and the answer would be to stop the parties! I thought it was four hours max then it needed to be disposed of, however I now have a nagging thought that it should be 2. I have tried contacting the EHO for advice on several occassions and have not joy - email or telephone. Can anyone shed any light??? All this talk of food has made me peckish. I'll check back after my buffet lunch!

Posted By Paul Harrison Hi Lisa, The legal requirement is that high-risk foods that require refrigeration to reduce microbial growth and toxin formation should be kept at a temp of 8 degrees or colder (NB: temp of the food not the air temp). However, such foods can be out of temeprature control for one period of 4 hours. They then must be put back into the fridge or disposed of. High-risk foods include ready-to-eat products (sandwiches, cooked meats etc). Hot held foods can be out of temperature control (63 degrees or hotter) for a period of 2 hours, after which they should be discarded, refrigerated or reheated to an appropriate time/temp combination e.g. 75 degrees for 30 seconds. Foods that have been cooked to an approriate time/temp combination should be cooled within 90 mins (best practice) and refrigerated. Then reheated to the cook temp again. Alternatively, they can be hot held at 63 degrees and above. Hope this makes sense and goes some way to helping you, email me direct if you require any further info. Paul