Valentines day

Outside catering

The first thing an event planner should remember when planning for an event is to know  customer expectations .There are factors that should first be taken into consideration ,such things as establishing a financial accounting and control, being able to handle law suits when they arise ,transport, catering and safety.

Food hygiene measures should be observed when catering food .Outside catering of food has a high risk which carries the possibility of food poisoning to the customers(Lillicrap &Cousins 2010). These could be due to the fact that food is not served at the right temperatures and was also not stored at appropriate time. Food safety should be monitored at all times. The event planner should liaise with the chef to make sure that food is cooked properly in the right conditions and it is also transported to the venue of the event right away after it has been cooked and served (Mathews 2012).
According to CIEH(chartered institute of invironmental health 2010) event planners have the responsibility to ensure health, safety and welfare of the customers. In respect to food safety ,the catering company must  assure the event planner about the control of potential hazard to the food and what control measures they are using. Transporting food to the event venue can be done in food storage containers or in chafing dishes.