Date: May 1, 2020
Time: 11:00AM - 12:00PMYou must be registered to participate!
1 Clock Hour | Domain C: Risk Management
While COVID-19 has not been proven to be transferable through food, can it theoretically be possible? Think about all the touch points there is with the food and beverage we serve at events. Food safety is something planners often overlook, relying on caterers to handle. In the new normal, what do we need to consider about our attendees safety as it relates to the food and beverage we serve them. Buffets vs plated vs boxed? Single-serve prepackaged food? How many people do we sit at table = social distancing? Do we need to add sneeze guards? F&B costs are already high, what if we need to have more servers so to serve the buffets? Do we need to add hand washing stations to the rooms? Do we go back to using bottled water vs. water jugs.
1. Learn the what questions you should ask food service providers about their food safety practices.
2. Familiarize yourself with food safety policies and practices required of food service providers
3. Discover ways to provide safe food and beverage experiences easily.Speakers: