The safety of food, associates and the work environment are always of paramount importance. There can be no compromise for the safety of guests or employee's at any time, and especially during the service of banquets and events. Safety protocols must be planned, organized and executed with care and attention and set-up with the forethought of ensuring that they can be operated no matter what is happening with the operation. There can be no system in place that does not allow for pressure to change the outcome of any conflict that may happen during service. All managers and associates must be confident, informed and able to rise above any chaos that may ensue.

Like in all other banquetting operations Food safety Starts with the food handlers and the product. Not every food or ingredient is worth and able to be used in banquetting operations, think about prawns and seafood on to long standing times, because of timings or speeches, or a fresh hollandaise sauce what have to be whipped up every 5 minutes, If you dont use tons of agar agar. So have this in mind for every banquetting operations, the second big part is the food equipment. I am more then happy to allow Rational with their ovens to take over with their digital HACCP via Connected Cooking to safeguarding every food ingredient in highest perfection so you can be reassured in Food Safety!

To maintain the temperature of the buffet, it is necessary in three ways Use of high quality and efficient equipment Training employees on food care and the correct temperature Commitment to the specified times for displaying food so as not to reheat

Lot of writers have given their views on food safety as we read their comments. On thing that has been very important during my years of service was food allergy safety. I learned this lesson the hard way. Saw some guests in dire situation after eating a meal with nuts, shell fish various spices and wine or liquor used in preparation of meals. People have become

Dealing with food safety disputes in a high-pressure banquet setting can be challenging, but with thorough preparation and clear communication, you can effectively manage these situations. Here are some steps you can follow. 1. Education and training: Make sure all staff members involved in the event have a strong background in food safety practices 2. Pre-event planning: Work with the event planner and other stakeholders 3. Open communication: Establish clear lines of communication between all parties involved. 4. Problem-solving skills 5. Conflict resolution 6. Documentation 7. Post-event review: Conduct a thorough review of the event, focusing on food safety incidents and any conflicts that arose.