Take-out Foods:

• Order meat trays in several smaller platters, rather than two or three larger ones. This allows you to keep extras refrigerated until needed.
• Foods arriving hot must be served within two hours otherwise they must be kept hot at 60°C (140°F) or refrigerated at 4°C (40°F) and reheated to 74°C (165°F) when needed.
• Cold perishable foods that cannot be served within two hours should be refrigerated at 4°C (40°F) until serving.