Food Safety Episodes

When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren’t taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, “hear you and see you @kerrywashington DITTO.” That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she’s willing to count. She’s been dismissed in restaurants, pushed back on by airline crews, and told “it should be fine,” even when the stakes were life or death. She’s also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as “p…

Ever wondered if your caterer’s food safety sign-off really keeps your guests safe? With public health agencies scaling back, the responsibility for outbreak prevention is shifting to kitchens—and to the event teams who hire them. This episode delivers actionable solutions to protect your attendees (and your reputation) when regulation alone isn’t enough. Tracy Stuckrath is joined by Chef Keith Norman—allergen awareness trainer and food safety manager at South Point Hotel Casino & Spa—to reveal what you should be asking your venue before your next event, how training and transparency beat rulebooks, and the real-world impacts of new allergen labeling laws.

At the end of Food Allergy and Celiac Disease Awareness Month in May, Tracy was thrilled to chat with Benji Koltai, co-founder and CEO of Galley.  On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining.  Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers.

How does being a food allergy mom change how you plan an event menu? This episode, Tracy talks with two powerhouse event planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think about food at events. Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it. Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New …

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.  Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.  With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand s…

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and...

With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range...

With airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know. From hashtag#epinephrine to...

Did you know that 48 million people in the US alone get and 3,000 die from foodborne illnesses each year? Some of these illnesses cause lifelong ramifications or potentially death. The problem is that no one cares until it affects them personally. To help spread awareness on the importance of compliance and ethics related to food safety, in this episode Tracy chats with food safety expert Francine Shaw, Founder and CEO of Savvy Food Safety. Francine and Tracy dive deep into the crucial role of food safety education, the advantages of digital traceability tools, and the rising consumer demand for transparency in where our food comes from. From tips on safe turkey preparation to the importance of checking health inspection scores of event partners, this episode is a treasure trove of practical advice for anyone involved in planning and managing food service. 🚦🌱 🌡️ We also tackle some tough topics, like the stress of foodborne illness liability, the shocking inconsistencies in food…

Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark

In this episode, Tracy dives deep with Chef Keith Norman, food safety manager and assistant executive chef at South Point Casino, Las Vegas. Together, they explore the critical need for serious, team-centered approaches to food allergies and celiac disease in hospitality. Chef Keith shares how he bridges food safety training, front-of-house and back-of-house teamwork, and proactive communication with guests to ensure everyone with dietary restrictions can dine safely and joyfully. The episode explores the impact of ongoing allergen education, practical training strategies, and the importance of early and detailed attendee communication for seamless event execution. For chefs, planners, and anyone tasked with feeding groups, this is an essential listen on how creating an inclusive and safe dining environment is not just good practice—it’s also great for business.

As parents of a food allergic child, Dave Bloom as his wife wanted to ensure their daughter was safe in her classroom so they created a list of snacks that were safe for her and shared it with other parents and the school. That original list 14 years...