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If you are booking a caterer for an upcoming function, you have probably spent some time looking at catering websites.  Websites are great at providing information for the user, including menus and photos showing the style and quality of their work.Once you have found a caterer and website that looks good, make sure you contact them to confirm if your particular date is available.  If so and you are happy, it is a great idea to go back to the website and read their information again.  This will save you asking basic questions when the answers have already been provided.While this may be your first time booking with a caterer, and may be a little unsure of the process don’t worry. It can be easy to forget that caterers are professionals, and you really should not have to worry about the little details.Make sure to ask questions that will ultimately decide if you would like to book a particular catering business.

Don’t get too caught up in the little questions, especially during your initial searches.  It is amazing how many people send bulk enquiries, and then forget who they actually contacted.  Nothing is more frustrating than trying to respond to an enquiry, to be asked ‘What do you offer again?’If you are booking a caterer specifically to work to set plans, it is important to view menus and pricing to ensure they offer packages to suit.  While some catering companies provide full wedding setup and catering packages, most will specialise in catering only.Once you have found a caterer that you feel comfortable working with, do ask them for referrals on glass hire etc, as they may be able to reduce the amount of research required to find specific items.Work with your caterer, and they will go out of their way to ensure you are great service throughout your planning stages right through to your wedding.

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What is food poisoning? It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

nausea – a queasy feeling as if you were about to be sick
sickness – vomiting
Pains in the bowl – gripping pains in the area of the stomach
Diarrhoea
Fever

The main causes of food poisoning are:

Bacteria – the commonest
Viruses – which are smaller than bacteria, are normally found in water
Chemicals – Insecticides and weed-killers
Metals – lead pipes, copper pans
Poisonous plants – toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food.  Some bacteria causes illness.  They are called PATHOGENIC bacteria.  Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria.  There are four things that bacteria need in order to grow.  These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees..  They grow most readily between 5°c and 63°c.  This is known as the DANGER ZONE

Time.  Each bacteria grows by splitting in half.  This takes time, on average every 20 minutes.  This is known as BINARY FISSION.  Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE.  This happens when the ‘going gets tough’, when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods.  Once the right conditions (5° – 63°c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning – the presence of poisonous chemicals can also cause food poisoning.  There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.Rhubarb contains Oxalic Acid – the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria.  Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

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When searching for a caterer, a few helpful tips will help you choose which caterer will be best for you.

Menu Options: This is very important when asking for quotes. If you know the type of menu that will suit your venue and function, this will help catering businesses quote accurately on menus. Catering can range from delivered platters, corporate functions, weddings to private parties. Advise the type of function when making enquiries of specific menus. This will help your caterer understand the style of catering required.Easy to understand information: Save yourself time and frustration. Find a caterer with an easy to read website or menu that clearly states menu options, pricing and inclusions. Understanding basic pricing will help keep your total budget in check.

Pricing: Pricing is generally listed as a per person price. A minimum guest number usually applies for the set price per person. Where guest numbers are below minimums, a surcharge may apply. When looking for quotes do check what the price includes.

Staff: While staff costs are included in some prices, others charge separately. Ensure that your quote includes staff to serve if required. If your catering is onsite, then a chef and wait staff may be required to serve and clear.

Plates, Cutlery and Napkins: If you are having a Spit Roast Buffet, Finger Food or Desserts do ask if plates, cutlery and napkins are included in pricing. While platters may be provided to serve Finger Foods, plates and cutlery may not always be included for buffets. Many catering companies are quoting with high quality disposable plates and cutlery, while others provide crockery and stainless steel cutlery. This additional cost needs to be considered, especially at larger weddings as it may increase the per person price quoted.

Cooking & Serving Equipment: Depending on the type of service and menu provided, do double check what cooking and serving equipment is provided in your quote. Nothing is worse than realising you are having finger food delivered for 100 people, and no heating device is provided.

Delivery & Booking Fee: This is generally a separate charge that is fairly small compared to your total quote. These fees are in place to keep per person prices to a minimum. Delivery & Booking Fee may vary depending on the location and additional work required.

Additional Surcharges: These are charges that apply above the quoted price. This may include food costs where Seafood is an option. Public holidays and Sundays may also incur staff surcharges.Consider your total catering costs and understand what is and what is not included in your quote. Don’t book with one caterer because they offer a great menu in your budget, only to find out that staff or GST is not included in the price.

Having a professional caterer is designed to make your life easier, so make it an enjoyable experience!