Preventing Harm is Basis of Worldwide Food Service Safety Month
Every year since 1994, December marks Worldwide Food Service Safety Month. The annual observation was established to remind everyone, from the professional food service industry to cooks at home around the world, that food safety is of supreme importance. Buying, storing, preparing, and serving food are the typical topics covered, but what does food safety really mean when it comes to serving custom eaters at our events? Hint: It’s more than remembering to wash our hands and change aprons.
Let’s begin with the basics we expect to hear about:
- Wash hands.
- Don’t let your servers work when they are sick.
- Food should be time and temperature controlled
- Cooking equipment should be cleaned and sanitized
- Food must be stored in ways that prevent cross-contamination
There’s training for this, right? Most states have a Food Handler Card law designed to ensure restaurant employees receive a minimum level of training regarding food safety practices to help reduce the potential for foodborne illness. Even if it isn’t required, it’s just responsible to ensure all staff are trained in the basics.
This goes for non-restaurant environments like our events and meetings. It may not be required, but by seeing to it that all staff have a basic understanding of food safety best practices we are ensuring the best possible experience for all our attendees. After all, custom eaters make up over 38% of our guests. Those with food allergies, intolerances, religious dietary restrictions, and lifestyle choices that limit food choices, are a considerable percentage of our attendees and it would be hubris to ignore them.
Information was obtained from Thrive Meetings & Events. Visit their website to see more information pertaining to Worldwide Food Service Safety Month: