Catering Off-Premise Pre-Departure Checklist

Pre-departure inspection for off-premise catering orders to verify food temperatures, packing, equipment, service ware, and staff readiness before leaving the kitchen.

Order Verification

• Final order count matches event sheet
• Menu items and quantities verified against packing list
• Special dietary, allergen, and labeled items separated and identified
• Delivery time, destination, and contact confirmed
• Service style and setup requirements confirmed

Food Temperature Control

• Hot foods at or above safe holding temperature
• Cold foods at or below safe holding temperature
• Temperature logs completed for all temperature-controlled items
• Reheated items reached required internal temperature before packing

Packing and Transport Readiness

• All food containers are sealed, leak-resistant, and labeled
• Hot and cold items packed separately to maintain temperature control
• Insulated carriers, cambros, or coolers available and clean
• Transport vehicle cargo area clean, dry, and free of chemical contamination
• Load secured to prevent shifting during transport

Equipment and Service Ware

• Chafers, fuel, cords, utensils, and serving tools packed as required
• Plates, cups, napkins, and disposable service ware complete
• Linens, décor, and setup materials included per order
• Backup supplies packed for common service needs
• Equipment is clean, sanitized, and free of visible damage

Staff Readiness and Safety

• Assigned staff briefed on route, delivery sequence, and event responsibilities
• Required PPE available for loading and service tasks
• Hand hygiene supplies available for departure and on-site use
• Driver and staff understand emergency contact and incident reporting procedure

Final Release

• No unresolved deficiencies remain before departure
• Inspector comments and corrective actions documented
• Supervisor or authorized lead approved departure