Outdoor Catering Checklist

Use this Outdoor Catering Checklist to plan equipment, food transport, hygiene, and preparation requirements for outdoor events and remote locations.

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Food & Hospitality
Outdoor Catering Checklist

Site Setup And Structure

Water Supply And Hand Washing

Temperature Control In An Open-Air Setting

Cross-Contamination And Safe Service

Pest And Environmental Protection

Power, Fuel, And Equipment Safety

Staff Hygiene And Readiness

Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Outdoor Catering Checklist

Use this Outdoor Catering Checklist to plan equipment, food transport, hygiene, and preparation requirements for outdoor events and remote locations.

1. The stall, gazebo, or unit protects food areas from sun, rain, and wind.

2. The unit is in good repair, cleanable, and can be closed against pests.

3. A washable floor covering is used where the ground is grass or soil.

4. Work surfaces are impervious, washable, and sanitized before service.

5. Food areas are sited away from vehicles, bins, and sources of dust.

1. A dedicated hand wash station with hot and cold running water is available.

2. Fresh water containers are clean, capped, and marked "fresh water only".

3. Separate lidded waste water containers are provided and clearly labeled.

4. Liquid soap and paper towels are stocked to last the whole event.

5. A separate basin or sink is available for washing equipment and utensils.

1. Delivered and transported foods are checked at safe temperatures on arrival.

2. Food cooked on site reaches a safe core temperature such as 75°C/165°F.

3. Cold foods are held at 5°C/41°F or below using ice or portable refrigeration.

4. Hot foods are held at 63°C/145°F or above using suitable hot-holding equipment.

5. Refrigeration and hot-holding equipment work reliably on the available power.

6. A clean, working probe thermometer and sanitising wipes are available on site.

7. Holding times are shortened to account for high ambient temperatures.

8. Food on display is shaded and shielded from direct sun.

1. Raw and ready-to-eat foods are stored and prepared with clear separation.

2. Color-coded boards and utensils are used and in good condition.

3. Ready-to-eat food is protected from customer handling and airborne contamination.

4. A separate serving utensil is provided for each dish.

5. Allergen information is available for every item served.

1. Food and ingredients are kept covered and off the ground at all times.

2. Insect and pest control measures are in place for food and waste areas.

3. Lidded bins are provided and emptied before they overflow.

4. A plan is in place for collecting and removing all waste, including waste oil.

1. Generators, gas, or other power sources are sufficient for all equipment.

2. Fuel and open flames are positioned clear of food and flammable materials.

3. Only trained staff operate cooking, hot-holding, and fuel equipment.

4. A fire extinguisher is accessible on site.

5. A first aid kit is accessible on site.

1. All food handlers wear clean protective clothing suitable for outdoor work.

2. No staff member handles food while unwell excluding symptoms.

3. Disposable gloves are available and changed after handwashing and between tasks.

4. The food safety management system and monitoring sheets are available on site.