Poultry Never stuff poultry ahead of time. If stuffing is made in advance, store it in a separate bowl in the refrigerator. Because raw eggs can contain bacteria, special precautions should be taken when serving eggs to young children, the elderly and those with a weakened immune system. Do not make homemade eggnog for a crowd. The large number of eggs used in the mixture carries a higher risk of contamination with Salmonella bacteria.
Sandwiches Make sandwiches with meat, poultry or eggs, quickly and carefully.
Refrigerate as soon as possible. Do not use home canned foods for community catered events. Homemade vegetable and herb mixtures stored in oil, must be made with fresh ingredients, refrigerated and used within one week. Because sprouts have been linked to cases of food-borne illness, the Canadian Food Inspection Agency recommends proper cooking of sprouts to kill any harmful bacteria that may be present on the raw sprouts. Putting foods in an automatic oven prior to cooking is not safe if the food will be in the danger zone of more than 2 - 3 hours.