When do you put food away at a party?

[Anonymous]

If you're hosting a party with food, is there a certain point where you put it away for food safety reasons? Otherwise I end up dumping everything at the end of the night. I feel like most of the parties I attend are the type where the host puts out a spread of snack-type food - hot hor'dourves, cheese and salami platters, dips like hummus/salsa, veggie tray, nuts, etc. And I've put these out too. But I feel like after the first hour, food isn't getting eaten anymore and if it isn't put away, I'm not eating deviled eggs that have been sitting out for 4 hours. Is it rude to put the food away after an hour or so? Or just be wasteful and pitch everything at the end?

[Anonymous]

Yes it is rude to put food away after an hour

Yes it is wasteful to throw the food away - it would be fine, unless it's sitting out in the hot sun at a picnic

[Anonymous]

If I have perishable food, I try not to put it all out at once and refill as needed.

[Anonymous]

I would only put away if you are replacing it with something like coffee and dessert.

[Anonymous]

As the hostess, I either put out small amounts at a time or put the dish with temp-sensitive offerings on a bed of ice.
If you have deviled eggs after an hour, no one else is going to eat them. People either love them or don't.

[Anonymous]

After all guests leave.

[Anonymous]

I put everything away at the end when guest leave.

[Anonymous]

Anonymous wrote:I would only put away if you are replacing it with something like coffee and dessert.

This. I like leftovers and I dislike waste, but it's also rude to put food away that someone may want to eat before the party ends.

[Anonymous]

1. Food gets served in courses (even at a buffet) in different stations.
2. Small amounts of food gets served and is constantly getting replenished.
3. Food that needs to be heated is on chafing dishes so they are piping hot. Cold food is on bed of ice.
4. Food gets picked up and put away as new courses are presented.
5. Food also gets packed in small containers if I plan to distribute it.
6. I hire someone to do all of this when i have a party.

[Anonymous]

Anonymous wrote:1. Food gets served in courses (even at a buffet) in different stations.
2. Small amounts of food gets served and is constantly getting replenished.
3. Food that needs to be heated is on chafing dishes so they are piping hot. Cold food is on bed of ice.
4. Food gets picked up and put away as new courses are presented.
5. Food also gets packed in small containers if I plan to distribute it.
6. I hire someone to do all of this when i have a party.

Not everyone can afford this type of help, but I agree this is a good way to do it. Without help, it is difficult.

[Anonymous]

I only put food away if I am going to be replacing it with something else. It’s rude to have no food out.

[Anonymous]

Deviled eggs sitting outside in the sun in July is different from deviled eggs inside in the winter. I would put shrimp on a bed of ice and keep a close eye on it.

[Anonymous]

If a host starts putting food away during the party I would assume they're signaling the gathering is over.

[Anonymous]

The guidance from the USDA says, “never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.”

[Anonymous]

It’s been sitting out too long by the time guests leave. I throw it out.