Vereinsfest-Küche Bern

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Club party kitchen: food safety checklist

Food safety checklist for club events, stalls and street parties in Bern: before the event, on the day, when clearing up. Tick off and print.

The club event kitchen is a food safety checklist for club events, stalls and street parties. It is divided into four parts: before, in the week ahead; on the day, before opening; during the event; and at clean-up. Items marked with an exclamation mark are the ones without which there is no event.

At the top are the four numbers that matter: no more than 5 °C in the cold chain, at least 65 °C for hot holding, a core temperature of at least 72 °C for 2 minutes when cooking, and no more than 2 hours without chilling or hot holding. The list includes, for example, naming a responsible person, declaring the 14 allergens for each dish where people can see them, setting up hand washing with running water, keeping raw and ready food apart, and the rule that anyone who is ill stays away.

You tick off what is done, and a bar shows how many items are already covered. Your progress is saved only in your browser, and your entries are not sent anywhere. With “Print” you take the list to the stand on paper; with “Reset” you start again for the next event.

The list was compiled from a chef’s professional practice following the principles of good hygiene practice. It is not legal advice: the duty to notify and the requirements are set by the canton, in Bern by the Cantonal Laboratory, that is, the food inspectorate. No tracking.

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In the blog: Vereinsfest-Küche: a hygiene checklist for your event

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