Rank: Super forum user 
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This is not one of my specialist areas hence the question. Part of our organisation who run a drop in centre want to buy in hot food from a variety of outside caterers once or twice a month every month to feed a small group of volunteers for free. They intend to use a small kitchenette (without cooker or microwave) to serve up and wash cutlery etc and they will not be supplying alcohol. I am looking for advice/guidance on the correct way to set this up in terms of providing allergy advice, ensuring food hygiene is maintained etc. Is there an easy to read document covering such small scale events? What (if any) are our liabilities responsibilities bearing in mind we are not preparing the food? Do our staff require basic food hygiene training? Any assistance from food safety specialists amongst the Forum would be appreciated. Thanks.
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Rank: Super forum user 
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Could you not ask the volunteers if they have any allergies. The food is cooked and is only technically being eaten on the premises, it's like they went to the 'chippy' for their dinner.
I wouldn't worry to much.
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Rank: Super forum user
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have a chat with your local EHO's as they enforce food areas and they should be able to give U a few pointers
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Rank: Forum user
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Good advice from Bob, but just make sure you have the menu from the supplier of the food available at the venue, the supplier has a legal obligation to supply allergen information about their food, either on its packaging, on the menu or verbally (you would need something in wiriting if this is the case), so your volunteers attending can read the information supplied and make their own decision.
Pete,
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Rank: Super forum user
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You need to also consider how long you will be hot holding the food.Anything approaching 4 hours I believe is to long
SBH
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Rank: Forum user 
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Display time for hot food is strictly 2 hours, chilled food 4hrs.
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