Who should oversee temperature control when wedding food is cooked off-site?
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Direct answer
Name the catering person responsible for temperature control from preparation through transport, holding and service.
Ask how suitable equipment, checks and records will be used and who acts if a delivery or holding arrangement fails. Make responsibility clear between an off-site kitchen, transport provider and venue staff. Guests should not have to infer safety from steam, smell or appearance. Follow the competent caterer's validated food-safety process and local requirements rather than inventing a temperature rule from wedding experience.
Sources used
Safer food, better business for caterers
UK Food Standards Agency
Professional preparation, handling and service principles. UK registration and legal requirements are not presented as Pakistani rules.Source checked:
View sourceFive keys to safer food
World Health Organization
International handling principles. Event-specific controls need a competent caterer; no blanket safety guarantee is made.Source checked:
View source