Food safety at events is more than a necessity—it’s a cornerstone of trust and inclusivity. Explore critical developments, actionable strategies, and the role meeting professionals play in creating safe and inclusive dining experiences for every attendee.
Food Allergies: A Critical Safety Priority for Event Professionals The devastating news of Dominique Brown, who lost her life due to an apparent food allergic reaction at an event, is a sobering reminder that managing food allergies is a critical safety priority for event professionals. This tragedy highlights how easily a lack of preparation or communication can result in irreparable consequences, emphasizing the need for meticulous attention to food and beverage (F&B) planning. Food allergies are not a minor inconvenience; they are life-threatening conditions that demand consideration at every stage of the event planning process. Whether it’s a plated dinner,…
Food and beverage compliance policies are essential for ensuring safety, satisfaction, and inclusivity at events. The first full week of November is Corporate Compliance & Ethics Week, sponsored by the Society of Corporate Compliance & Ethics. This week-long celebration highlights the importance of compliance and ethics across industries, emphasizing awareness, recognition, and reinforcement. This is the perfect moment to closely examine policies in event food and beverage management. Whether you’re an event planner or a caterer, having well-defined food and beverage compliance policies ensures that everyone’s needs are met safely and thoughtfully. What protocols do you have in place? Are…
September 1, 2024, marked the beginning of a new chapter in food safety in Texas with the implementation of the Sergio Lopez Food Allergy Awareness Act, which went into effect on September 1, 2023.
As we transition into fall, remember that each season brings its own unique opportunities for creativity and safety.
Check out the Top 10 Most Downloaded “Eating at a Meeting” podcast episodes from 2022 plus 10 additional ones you should not miss.
In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.
Meet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — “to save lives, implement change, and create a new standard for allergy care.”
Tracy chats with event safety expert Alan Kleinfeld on #EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?
In this episode of Eating at a Meeting — #150 — Tracy looks back through the previous episodes to find how her guests’ answer the question, “what does a safe, sustainable, and inclusive food and beverage experience mean to them.?”
