101: Food Laws — Current & New — Impacting Meeting Menus

Eating at a Meeting

Вміст надано Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

2+ y ago 51:11

MP3•Головна епізоду

Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served.

While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.

Listen as Tracy chats with Jen Jobrak, a nationally recognized food allergy expert, food allergy mom and diner, and founder of Food Allergy Pros, about public policy, regulations and legislation aimed to improve food safety for food-allergic guests.

How will they impact event menus? What can #eventprofs do to create safer dining experiences? How can #foodservice use the policies to improve experiences and increase profits?

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com" https://drive.google.com/file/d/1PjkjB3gAMjHJZnGrb-jl3dZfkA1Q-hCo/view?usp=sharing

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