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Hong KongCatering: the obligation travels with you
A caterer needs a certified food protection manager, a permitted commercial kitchen to work from, and a plan for maintaining control during transport and at the venue. Responsibility does not transfer to the venue owner.
Catering is the sector where the exam material stops being theoretical, because you routinely operate without the equipment a kitchen takes for granted.
The base
A permitted commercial kitchen. Home kitchens do not qualify for most catering, and cottage food laws - which permit certain low-risk products from a home kitchen - generally exclude the TCS foods catering revolves around. Check before committing.
Shared commercial kitchens and commissaries exist in most cities and are the usual route for a new operator.
The three problems catering has
- Transport. The clock runs in the vehicle, and temperature control does not pause for traffic.
- No handwashing at the venue. A portable station is equipment, not an optional extra.
- Long service windows. A reception is hours, not a table turn.
Each of those is answered before leaving the kitchen, in writing, or it is answered badly at the venue.
The temperature strategy
Decide per item which control applies, and record it.
| Item | Control |
|---|---|
| Hot mains | Temperature, heated cabinets |
| Cold platters | Temperature, iced |
| Canapés for a short reception | Time - marked, discarded at 4 hours |
| Cream desserts | Temperature until service |
That table, filled in for the actual menu, is what active managerial control looks like in catering. A caterer who decides at the venue is improvising with somebody's wedding.
Serving in a hall, a marquee or a client's home does not make it their problem. The caterer is the food establishment, the person in charge requirement travels, and an illness traced to the event is traced to you.
The leftovers conversation
Have it before the event, not at the end of it. Food that has been out for service does not return for reuse, and clients ask. Put it in writing.
Putting it in the contract removes an awkward negotiation at eleven at night with someone who has just paid a lot of money.
Permits
A caterer usually needs a permit for the base kitchen, and sometimes a separate event or temporary permit depending on the venue and jurisdiction. Weddings at private homes, public events and venues with their own kitchens are all treated differently.
Ask the health department covering the venue, not just the one covering your kitchen.
Common questions
Can you cater from a home kitchen?
Generally not. Most catering requires a permitted commercial kitchen, and cottage food laws that allow certain products from home usually exclude the TCS foods catering depends on.
Who is responsible at an off-site event?
The caterer, throughout. Serving in someone else's building does not transfer the obligation, and the person in charge requirement travels with the operation.
Do you need handwashing facilities at a venue?
Yes. A portable handwashing station with warm water, soap and towels is part of the equipment list, because venues almost never have one where the food is served.
How do you handle temperature during transport?
Insulated covered containers, temperatures recorded at departure and arrival, and a decision made in advance about which items are on temperature control and which are on the four-hour time rule.
Can clients keep the leftovers?
Food that has been out for service does not go back for reuse. Settling that in the contract beforehand avoids an awkward conversation at the end of an expensive evening.