To ensure the safety of your guests, keep food cold (below 45º F) or hot (above 140º F) to avoid bacterial growth. Never leave foods at room temperature for more than 2 hours, transport time and serving time included.
Perishable foods that have been prepared ahead of time must be kept refrigerated until it is time to leave and/or serve. Hot food should be reheated at the potluck.
Do not use warming trays or crock-pots to reheat food, use a microwave or oven. If an oven or microwave will not be available, prepare the dish closer to the time of the event, wrap it in blankets and place in an insulated cooler.
Be sure to provide plenty of places to dispose of garbage. Keeping garbage away will help to prevent cross contaminating the food area.
Prevent "double dipping" by ensuring that there is a spoon available for each dip at all times.
General practices and procedures that are necessary when handling, storing, or preparing food, to ensure that all types of food being served for consumption are protected from microorganisms that cause pathogens (agents that cause disease) to develop.