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

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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