When transporting and serving dishes, it’s important to minimize the risk of food-borne illnesses. To transport hot foods, tuck a kitchen towel around the dish and place it in a sturdy box or pan just larger than the dish. Or, wrap the covered dish in several thicknesses of newspaper. To transport cold perishables, use well-insulated coolers packed with ice or frozen freeze-packs. Avoid leaving food on the table longer than two hours.