Visitors expect food and beverage to be available at every event, and it goes without saying they expect this offering to be fit for consumption! Your food outlets can be anything from a simple stall selling pre-packaged food and plain water to a pop-up restaurant hosting a Michelin Star chef. In any case, your food and beverages must be safe to consume.
The likelihood of a visitor having an allergic reaction or being poisoned by spoiled food is much higher, due to the temporary nature of our events. We cannot install food preparation facilities in the same way a permanent restaurant might do. So event planners and managers must take special precautions against food safety hazards. This course gives all the knowledge necessary to fulfil your responsibility for food safety at your event.
You will also know what requirements health authorities have and how to deal with a food safety inspection. Environmental aspects concerning proper disposal of food waste are also presented. Improper food disposal leads to rodent infestation, intolerable smells and spread of disease. You’ll find out how to dispose of food waste, cooking oils and waste water in a way that keeps your event disease free and smelling clean at all times. Modules on fire and gas safety make this course a “must have” for all event managers.
Who Should Attend
Violating food safety standards during an event will easily lead to a total shutdown of the event and is not only a health hazard but also a huge reputational risk. Your client does not want the event you organised in the news with the headline “35 Visitors In Hospital For Food Poisoning At Event!”
This course will show event planners and managers how to set up food outlets at their events with emphasis on ensuring that all food hygiene requirements are safely met so that their staff, visitors and suppliers are protected against food poisoning, allergic reactions and disease. Site and operations managers will also learn which pre-requisites are necessary for setting up food courts, food markets or food vending areas. Food and beverage managers will learn how to select reliable food vendors that fulfil food safety requirements as well as how to deal with food safety authorities when they come for inspection.
Benefits of Attending
- Know how to identify and eliminate the 4 most dangerous food hazards
- Select, set up and manage food caterers
- Instantly identify and eliminate fire hazards and use gas safely
- What to do in case of an allergic reaction to food
- How to set up food trucks, food courts and stalls that authorities will approve
Bruno Marx has been planning events for 37 years. He’s helped event planners and managers create major events that delight visitors and kept their clients coming back. He created the TOP process that simplifies event risk management and teaches this process in interactive event safety training courses live and online. He’s the author of the Event Safety Book and Crowd Management Made Easy where he explains in easy to understand language, what event managers need to know about event safety. He’s a speaker at top events and loves to talk to wedding planners, event venue organisations and major events conferences.
As a member of the Event Safety Alliance he shapes worldwide event safety guidance, creating guidelines such as the Event Safety Guide, crowd management guidance and venue safety guidance. Even governmental institutions ask him for advice on event safety. He's a certified subject matter expert on event safety and regularly sits on the examination board for event technicians in Germany. He has a bachelor's degree in event technology which enables him to legally operate the largest event venues in Germany.
Pricing excludes 5% VAT, which will be charged where applicable