Offsite Catering — Time/Temperature Records — Nationwide (FDA Food Code)

What it is. When you cater or serve food offsite, the food remains under your control for temperature safety during transport and holding. The FDA Food Code §3-501.16 (holding) and time/temperature-control provisions require potentially hazardous (TCS) foods to be kept at 41°F or below (cold) or 135°F or above (hot), or managed under written Time as a Public Health Control. The universal record is a transport/event time-temperature log.

Local permit note. Separately, many cities/counties require a catering permit or endorsement on your food license to operate offsite — this part varies by jurisdiction, so confirm your local catering permit requirement. (The record-keeping below is the same everywhere.)

Who enforces it. Your state/local health department, under the FDA Food Code.

How to comply. Log temperatures at load-out, arrival, and during holding; use insulated/hot-holding/cold-holding equipment; discard TCS food left in the danger zone beyond allowed limits.

What SpoonSeal tracks. Your catering event time/temperature logs (and any local catering permit) uploaded per event.

References

• FDA Food Code — Time/Temperature Control for Safety, Holding (§3-501.16) — https://www.fda.gov/food/retail-food-protection/fda-food-code — Official source last checked: 2026-07-03