The following ten questions are important to add to your discussion with any caterer you intend to hire. They will help to ensure a successful event.

What type of license do you have, and in which jurisdiction is your business licensed?

Caterers in Maryland are required to be licensed and have a catering number on their advertisements, correspondence, vehicles, etc. The local department issuing the food service license maintains inspection files that are open to the public for review.

What type of sanitation training and certification do your staff have?

Many jurisdictions require that food service operations employ at least one individual who is trained in food service sanitation. Identification cards are usually issued to these individuals by the jurisdiction.

Where will the food be prepared?

Depending on the menu, food can be prepared at the catering kitchen if transported at safe temperature, prepared at the event site with the appropriate equipment, or a combination of these.

What facilities or equipment will you need access to?

Some caterers provide their own cooking and refrigeration equipment, tables, hand washing stations, and trash disposal containers. Others will depend on the client or serving site to provide them.

How will the food be transported, displayed, and served?

Potentially hazardous food should be transported at safe temperatures, either over 140° F or under 45° F. The caterer should have hot holding devices (steam table, heat lamps, heated pans, ect.) for hot food and cold holding devices (refrigeration unit, ice pans, etc.) for cold food. Self-service buffets should incorporate sneeze shields to protect the food from coughs and sneezes.

Where do you purchase your food?

The caterer must purchase all food products from a licensed and inspected retail store or supplier.

Can I, or a guest, provide a special dish and have you reheat or serve it?

The caterer cannot guarantee the source or safe handling of any dish they do not prepare and may not be willing to provide this service.

What happens to the leftover food?

The caterer may choose to retain or dispose of all the leftovers so that the subsequent handling of the food is in a controlled environment.

If the event is outside, will a covered work area be provided?

Preparation and serving of food should be under cover, such as in a tent. Seasonal conditions requiring the exclusion of flies and bees must also be considered.

Can I have telephone numbers of several people to whom you have recently provided catering services?

References can sometimes recommend additional things to discuss with a particular caterer.