The cold chain (in Italian, catena del freddo) is the journey perishable food makes at a controlled temperature: from preparation to transport, up to the moment it reaches the buffet or the table. If it breaks, food safety risks rise.
At an event the critical points are the exposed ones: raw seafood and oysters, sushi, mozzarella, desserts with cream or custard, the cake before it is cut. In summer, in a garden or on a terrace, the problem multiplies. The solutions are practical: mobile fridges and blast chillers, ice, shade, small trays and frequent restocking instead of putting everything out at the start. The caterer applies its HACCP plan, which also sets the rules on timings.
What to ask
Ask how cold dishes are transported, how long they stay out of the fridge and how often trays are changed. For outdoor events read the guide to outdoor catering; for raw fish and sushi, the one on sushi safety.
