Match location, service delays, lots and owners in the plan and handoff record.
5 August 2023·Updated 23 September 2026
Short answer
If the call sheet may slip, match food group, service time, location power and storage options, and a responsible contact in advance. Record dispatch and service readings with lot and handoff times; carry hot and cold items in approved separate setups. If the planned hold is exceeded, follow the site's food-safety procedure and have the quality lead decide on service.
Set location and service time can change; base the plan on site facilities and product procedures, not an assumed holding duration.
Check the location before dispatch
Confirm the power source and permitted load, shaded or protected holding area, vehicle access, who confirms service time, and who receives the food. Separate hot and cold items in the transport setups required by supplier and operating procedures.
Maintain lot and service records
Record lot ID, kitchen dispatch time, handoff, measurement point and service start. When the schedule changes, recheck remaining holding capacity against product criteria in your own procedure.
