One of the most memorable aspects of any event is the food, yet it is also the area which can lead to really serious mistakes. Most hosts have been too concerned with taste, decoration or variety and leave out the most crucial aspect of food safety. When food is mishandled due to poor temperature, storage or cross contamination it may cause discomfort and complaints by the guests and in worst scenarios health complications. A great event is also not merely about tasty food, it is about responsible and secure service.

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The initial idea that any host should know is the rule of time and temperature. The issues with food safety usually begin with the excessively long storage of cooked foods outside. Hot food should be kept hot and cold food should be kept cold. Bacteria multiply rapidly when food remains in the unsafe temperature range over a long period of time. A food may be found to be okay and the food smells acceptable yet it becomes unsafe. The food safety must also be planned as a system, rather than be treated casually during the event.

The second significant field is transport and packaging hygiene. Transportation is very significant if the food is being transported to the venue by the catering kitchen. Food should be transmitted in covered containers, capped boxes and insulated carriers where necessary. Dust, insects and contamination may be accumulated in open trays, uncovered tubs and loose packaging. The event starts with a risk even before guests arrive in case the transportation process is careless.

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The third significant consideration is safe handling and safe serving practices. A buffet is also beautiful and dangerous at the same time when visitors do not know how to serve spoons or can touch the food with their hands. It is most appropriate to have specific serving utensils to each dish and make sure it is placed in the right position with the handles facing outward. Provided there is the opportunity, serving by the staff minimizes contamination. Restaurant is not the only place where hygiene is a responsibility, events should also be equally disciplined.

The fourth point that is important is prevention of cross-contamination. It is here that the majority of the parties slip up. A spoon that was used with non- vegetarian curry must never be used with vegetarian food. The pre-prepared food must never be in close contact with raw meat or seafood. Contamination can be caused even by the same chopping board that was used to chop vegetables and raw chicken. Cross-contamination is able to ruin the entire buffet not a single dish. Separation is a professional requirement.

The fifth is the allergy and dietary safety awareness. It has become the norm today to have guests who are allergic to nuts, dairy, gluten, eggs or seafood. There are also severe allergies that are life threatening. The host treats high-risk items with care and makes sure that they are easily noticed and preferably served separately. Buffet labeling assists the guests in making safe decisions. It also minimizes questions, confusion and unintentional consumption.

The sixth is safe drink service and this is underestimated by the hosts. Drinks are not risk-free. There should be clean water dispensers, ice buckets and juice jars. One must never handle ice with his/her hands, it should be with tongs or scoops.Sweet beverages do not last long. The importance of safe food is also applied to safe beverage.

The last observation is that food safety is not costly. It is mostly concerned with awareness, planning and discipline. Major concerns can be prevented by simple measures, such as covers, inappropriate temperature equipment, special spoons, and timely refills. Food safety serves as a means of protecting both the guest and reputation and makes the event a good memory.