What should be done with individual, unwrapped portions that have been served but are untouched?

When dealing with individual, unwrapped portions that have been served but remain untouched, the correct course of action is to discard them. This is primarily due to food safety concerns. Once food has been served in a public setting, there is a risk of contamination from external sources, such as airborne pathogens or cross-contamination from other food items or utensils.

Maintaining strict food safety standards is crucial in catering, as serving potentially contaminated food can lead to foodborne illnesses. The guidelines from food safety authorities emphasize that once food is served, it cannot be reused or saved, even if it appears untouched, to ensure the health and safety of guests. This approach helps to mitigate risks associated with hygiene and food safety regulations, protecting both the catering business and its clients.

In contrast, options like reusing portions for another event, saving them for staff meals, or offering them to guests again conflict with these safety standards and could expose patrons to unnecessary risk of food contamination.