prepared meals and storage time in fridge before delivering them to clients [duplicate]

In catering, you do not use your home fridge because your family opens and closes it so many times that the temperature drops and the food in it that is cooked does not stay at a steady temperature.

For example, you said she may prepare seafood. That is a Big NO NO. The seafood should be prepared and served within hours.

Think about it like this:

• You prepare it.
• You store it 2-3 days.
• You deliver it or it gets picked up.
• Then does it get put in the fridge again or put out?
• Then, either way, it is served.

How many times is it in the fridge, opened with the air from the family, transported getting back to a lower temp, put back into storage or set out?

Sounds like someone might get sick to me.

When I did catering, our clients expected fresh food, not leftovers. Some caterers freeze some of their products but anyone I have talked to does not store things unless it is being marinated, pickled, a desert made a day in advance, or sauces frozen and reheated.

Another thought, if you go to a restaurant, are you willing to pay money for food sitting in the fridge for 2 or 3 days? My family and friends would not.

Regardless, getting sick is the biggest problem you have. Do you have a license from the Health Department to do this? There are cleanliness issues here also.