Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000

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When you are feeding a crowd, be sure you have clean work surfaces and utensils before you start to prepare food. Also insist that everyone who helps you follows good food preparation practices.

If foods are prepared in advance, they may be refrigerated for a day or two. If you must cook food several days ahead of the party, it should be frozen for safety reasons. Chill food quickly after preparation. Do not partially pre-cook foods to finish cooking later - this can encourage the growth of bacteria.

When serving, keep all hot foods hot, at least 140º F. Protein foods, such as seafood, poultry, cooked meats, and mixtures such as macaroni and cheese should be kept hot using an electric tray or chafing dish if possible.

Serve cold foods in containers that can be stored in the refrigerator and brought directly to the table. Cold food shouldh be kept no warmer than 40º F.

Both hot and cold foods should be served from fairly small containers, adding a fresh container only when it is needed, so foods will be kept in the refrigerator or at a heat source as long as possible before serving.

Leftovers should be refrigerated as quickly as possible after all guests are served. If they can not be consumed within a few days, it is best to freeze leftovers for future use. For a listing of foods that should not be frozen, access the message "What Foods Do Not Freeze Well".