Prepared to Serve: Pro-Level Food Emergency Planning for Events

Tuesday, October 7, 2025 12:00 - 1:00 ET
Prepared to Serve: Pro-Level Food Emergency Planning for Events

When the Menu Goes Sideways, Be Ready

From unexpected allergic reactions to large-scale contamination, food emergencies can derail even the most well-planned event. In this interactive panel, three seasoned experts share real-world strategies to prevent, manage, and recover from food-related crises, while keeping guests safe, informed, and confident in your event.

What You’ll Learn

• Food Emergency Response Tactics – Respond quickly and effectively to incidents such as food poisoning, cross-contamination, or outbreaks, with clear protocols and documentation.

Speakers

Sarah Locke – Yorkshire Catering
Specializing in allergy-friendly menu planning and catering logistics, Sarah brings a deep understanding of dietary needs and inclusive menu design.

Robbie I. Ichelson – CanPHEM
As an emergency management professional, Robbie shares practical, on-the-ground tactics for responding to and documenting food-related incidents.

Valeriia Barinova – Hotel Venue Specialist
With expertise in global hospitality trends, Valeriia offers insight into forward-thinking food & beverage concepts that align with safety and style.

Registration:

CanSPEP Member - $25
Business Associate - $35
Non Member Planner - $40
Supplier - $50

Thank You to Our Education Series partner