Beyond that, make sure there is sufficient refrigeration space for large quantities of food. Ovens should also accommodate large amounts of food so that cooking won't need to be done too far in advance of the party. There should be separate areas in the kitchen for handling raw and cooked products. When raw and cooked products mix, spoilage and food poisoning bacteria from the raw product can contaminate the cooked product. Be sure the food will be fully cooked the first time around.
Partial cooking can promote the growth of spoilage and food poisoning bacteria.
If the food will be cooked at your office, make sure the cooking area is thoroughly cleaned and that you have sufficient heating and refrigeration equipment. Plan enough time for thorough cooking of the food. Whether the cooking will take place at your office or at the caterer's facility, the transportation of the food is critical. All perishable foods must be held at 45 F or below to minimize bacterial growth during transit periods. Refrigerated trucks, or at the very least, insulated coolers should be used.