Good Stuff from Joan Eisenstodt

For years, I've wondered when our industry would take note of the risk management issues inherent in all we do.  Food safety, something most think little about (until they get a dose of food poisoning), is rarely discussed among industry colleagues. 

When first confronted with our RFP where it asks about food safety and inspections of kitchens, many properties ask if we are serious.

Uh huh.  Very.

This article, from the Sunday, 8 June New York Times,  is (uh huh, I'm gonna say it) food for thought .. especialy for those who wonder if it's ok for volunteers or staff to cook something in their own kitchens (let alone in professional kitchens) to bring to an event.

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