An EHO story with no disaster? 😲

EHO Story 📩

Most of my EHO stories involve something going wrong.

This one doesn’t.

In fact, this food business got it right.

They were catering for a large event. Around 5,000 meals in a single day.

Now that’s a lot of food.

A lot of logistics.

And a lot of opportunities for things to go wrong.

But this business had clearly planned everything.

How the food would be prepared.

How it would be transported.

How it would be served.

When I started asking questions.

“When was the food cooked?” They knew.

“What temperature was it?” They knew that too.

“When did it leave the production kitchen?” Straight to the records.

“What temperature was it when it arrived?” Straight to the records.

Every answer. Every time.

Usually somebody is disappearing off muttering, “I know we’ve got that written down somewhere…”

Not this business.

Their records showed the exact time and temperature of the food:

• When it was served
• When it was cooked
• When it left the production kitchen
• When it arrived at the venue

Food Safety Tip ✅

If you’re catering for events, ask yourself:

• Could you show when food was cooked, cooled or reheated?
• Could you show when food left the kitchen and arrived on site?
• Could you show temperatures throughout the process?

If the answer is no, it might be time to review your systems.

The Serious Lesson

Food safety paperwork can feel like a hassle.

But when you’re serving 5,000 meals in a day, it becomes the difference between:

“I think everything was fine.”

And:

“Here’s exactly what happened.”