Part of the Event and Catering Production track. Lesson 7 of 10.
Prerequisites: Modules 2, 45.
The sequence
Decide in advance what happens to surplus.
Cool it properly or discard it.
Never re-serve what was on a line.
And record what was left.
The decisions
Whether anything can be saved. Product that was on a self-service line is not recoverable, and that decision should be made before the event rather than at ten at night by someone tired.
And whether the cooling can happen. Cooling large volumes off-site is frequently not possible, which means the decision is discard — and knowing that in advance changes the production quantity.
What you are reading
What is actually recoverable, honestly.
What goes wrong here
Surplus re-served.
And cooled in a vehicle or a deep container at midnight.
Verification
The written surplus policy.
The boundary
Discard, cooling, and donation requirements are governed by the local health authority and by applicable law.