When producing massive quantities of food for large groups, you can't cook any food items below their required time. The main reason is, is that you are unsure of who can and cannot eat meat that is undercooked. Also, you have to be aware of the fact that you are going to be holding the food for a certain period of time. Just be aware that your food temperature could change as people take away from the tray. The temperature of the food could drop and go into the temperature danger zone which is potentially hazardous for everyone. Make sure to check your temperatures frequently.
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