Always wash hands before and after handling food and keep the food area, dishes, and utensils clean.

Cook foods to the proper temperatures:

• 165°F   Poultry, poultry stuffing and stuffed meats
• 155°F   Ground beef and pork, processed fish
• 145°F   Pork products, whole fish, fish fillets
• 135°F   All other potentially hazardous foods

If preparing cooked foods ahead of time, properly cool the foods using shallow pans and/or an ice water bath.

Most graduation parties are buffets.  It’s best to put the food out in small containers – that way the rest of the food is kept refrigerated.  Replenish the food in a clean container.

Icing cold food down is the best (optimum temperature is 41°F or below).  Some people will use a kid’s swimming pool filled with ice.  Pre-chill your cold food containers.

FSIS stresses perishable foods shouldn’t sit at room temperature for more than two hours.  Keep track of how long perishable foods have been on the buffet table and discard anything that has been out two hours or more.

Keep hot foods hot at 135°F or above by using chafing dishes, crock pots, or warming trays.

Try to keep the food covered if the buffet is outside to avoid attracting flies and other insects.

Source:  USDA Food Safety and Inspection Service