Leave chilled food in the fridge for as long as possible before taking it outdoors and make sure you obey the temperature control regulations. See the Chilling section.

You should also protect food from contamination by insects, birds, animals and people by keeping it covered whenever possible.

Remember, if you are catering at a temporary venue, you need to make sure that you follow good hygiene at every stage, during storage, preparation, cooking, transport and serving.

Plan ahead to make sure that you will have everything you need to prepare and serve food safely. For example, make sure that there will be adequate facilities for staff to wash their hands and to keep food at the right temperature.

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