Conference Planning

In light of the H1N1 flu, everyone—meeting planners included—is paying more attention to health and safety issues. So when I saw the report from the Center for Science in the Public Interest (CSPI) on the top 10 riskiest foods regulated by the U.S. Food and Drug Administration, I thought about food at catered events.

CSPI looked at public health records dating from 1990 to 2006 and found that these 10 foods accounted for 40 percent of all foodbourne outbreaks linked to FDA-regulated foods. Over 1,500 separate, definable outbreaks were linked to these foods, with almost 50,000 illnesses of varying severity being reported. Here they are:

1. Leafy greens
2. Eggs
3. Tuna
4. Oysters
5. Potatoes
6. Cheese
7. Ice Cream
8. Tomatoes
9. Sprouts
10. Berries

This list is certainly not to scare anyone off of eating these foods (please don't!). Rather, CSPI wanted highlight the need for better food regulation, and I think they can also serve as a reminder to meeting planners to not let food safety fall by the wayside at your events. Understandably, planners have a lot of small details to manage throughout the event planning process, but it's really not hard to stay on top of your catering.

First, be aware of food recalls and alerts from the FDA. Don't just rely on the media, which may over-exaggerate or fail to provide all the information. Read all the details about food alerts and the danger involved in order to make an informed decision.

Of course, you want to make sure any event caterer you work with has a license. Ask if the catering staff is up-to-date and trained in food preparation and safe handling procedures.

In the end, the best advice is to just talk to your caterer about any issues or concerns. Together you'll be able to work out a great menu that is delicious, healthy and safe for all your attendees!