Content area
Full Text
1. Background
Catering is a service "providing single event-based food services" ([27] US Census Bureau, 2006). The majority of catering businesses generally have the necessary equipment to transport meals to scheduled events and prepare food at off-site locations. Banquet halls with catering staffs are included in this industry ([27] US Census Bureau, 2006). The American catering industry includes approximately 10,000 companies, with a combined annual revenue of $5 billion dollars ([21] NRA, 2010). The specialized requirements of catering produce many concerns about the potential outbreaks of food-borne illness ([15] Hertzman and Barrash, 2007). Catered events demand expediency in delivery that can heighten the stress levels of employees. Large numbers of people are served when food is transported to off-site locations. The food must be kept at proper temperatures en route and at the serving location. Variables such as these add to the increased risk of food contamination.
Not only are the managers required to oversee the proper preparation, storage, and serving of food, but all of those involved in food handling must adhere to proper food-handling regulations. Consumer perceptions of food safety are particularly important for restaurant managers and owners as these perceptions may result in the loss of clientele if consumers choose to eat at "safer" establishments ([18] Knight et al. , 2007). Recently, foods such as cut melons, tomatoes, leafy greens and sprouts which are eaten uncooked have been added to foods that are more likely to become unsafe or high risk ([22] NRAEF, 2010). With the number of food-borne illnesses continuing to grow, and millions of people attending catered events every year, training and consistent reinforcement of proper food-handling practices is essential for catering services.
Common characteristics that may inhibit proper food safety regulations are high turnover, the expense of training part-time employees, and the stressful nature of the catering environment. These aspects highlight the need for proper education and training in the catering industry. However, some catering servers may feel that their actions do not affect the safety of the food they are required to handle since they are not involved with the actual cooking.
As food safety continues to be an issue in the food service industry and since food-borne illness outbreaks continually happen, maintaining a healthy environment should be...