At an outdoor event, the drop-off point and service area may have different conditions. Plan around site access, product instructions and service flow before guest count.
Survey the venue in advance
Note the distance from vehicle to service point, shade, ground, power and handwashing facilities. Assign a lead and backup location for weather or site changes before service begins.
Match product and lot labels to the dispatch list. Record departure and arrival times, and any required receipt measurement with device and location. Arrange products for chilled, hot or ambient service according to their own labels and approved procedures.
Keep each service container traceable. Position containers in service order; log each opening and closing or service round. If there is a delay, temperature deviation or damaged packaging, isolate the product and refer the decision to the designated quality lead. Do not automatically reuse leftovers; follow the site's acceptance and return procedure.
