8 Critical Food-Safety Tips

At the onset of the Covid pandemic, I asked a group of event professionals how often they ask their catering partners about their food-safety practices or health-inspection scores.

More than 70 percent said never.

In light of recent headlines about a nationwide recall of Boar’s Head meat tied to the deadliest listeria outbreak in 13 years, where mold, leaky pipes and flies were discovered at one of its plants, I’m compelled to ask that question of planners again.

Adding to this news, there’s the wrongful death lawsuit in Florida, where a woman tragically lost her life after consuming food she was told was safe, only to find it contained elevated levels of dairy and nuts, her allergens.

While the U.S. food system is the safest in the world, foodborne illness sickens 1 in 6 Americans each year, hospitalizing an estimated 128,000 people and causing 3,000 deaths.

As September was Food Safety Awareness Month, it's a great time to remind us all of these best practices, tips and resources that will help guarantee a delicious and safe culinary experience for your event participants.

8 food-safety tips

Cleanliness is key. One of the fundamental aspects of food safety is maintaining impeccable cleanliness. Ask for the hotel and convention center’s health-inspection scores, and then tour the kitchen and food-preparation areas to ensure they are spotless.

Temperature matters. Fall brings cooler temperatures, but the need to make sure food is hot enough or cold enough to prevent foodborne illnesses does not change. Our catering partners should be checking food temperatures with precision in the kitchen and on the buffets. Cold food should remain below 40 degrees Fahrenheit and hot dishes kept above 140 degrees F.

Ensure safe food handling. Ask who and how many back-of-house and front-of-house staff maintain food-handler certifications and are trained in safe food-handling practices, including avoiding cross-contamination. While you’re at it, ask who is trained in food-allergy safety.

Don’t forget beverage safety. Whether you’re serving alcoholic or nonalcoholic drinks, it’s crucial to ensure all of your bartenders are TIPS-trained on proper pouring and safety measures. Ask your catering partners if they have any pouring standards. Also, ensure you have nonalcoholic beverages that are not just water and soda. And remember, allergens can be hidden in cocktails and mocktails, so know the ingredients in them, too.

Keep your suppliers accountable. Some properties are sourcing their food from outside caterers or ghost kitchens. Ask them how they ensure their vendors adhere to strict food-safety standards.

Conduct event-specific training. Customize food-safety training for your event staff. Ensure banquet captains and servers know the unique challenges and requirements for each event, whether it’s a banquet, a reception or an outdoor festival.

Be alert to allergens. Food allergies do not change with the seasons. While we may embrace new fall menus, it’s essential to be vigilant about allergens — those we can and cannot see. Ensure the culinary staff is well-trained in identifying, preventing, and managing allergen-related issues for the safety of all guests. All foods presented to attendees should have allergens identified.

Outdoor events in fall should follow the above rules. With milder weather, outdoor events become more appealing. If you’re planning alfresco gatherings, remember to understand how your catering partners are adapting their food-safety measures for the great outdoors. Don’t forget to ask your food trucks for their health-inspection scores.

As we transition into fall, remember that each season brings its own unique opportunities for creativity and safety. Stay safe, stay inspired and let’s continue to elevate our event planning skills while embracing the beauty of this new season.