On the heels of the tragic death of a vacationing thirteen year old girl yesterday, who innocently took a bite of a peanut butter laced Rice Krispie treat, we as caterers must again ponder what can be done.  An abundance of caution must be enacted, safeguards put in place, and most importantly, awareness instilled in chefs and key food prep personnel.

The following are some major allergy rich foods: Wheat, Nuts (all, but peanuts are the front runner), Milk, Soy and soy products, Shellfish and Fish.

Ask your clients about guests and family known allergies and then Street clear of making suggestions for menus that will put you at risk as a food provider. PLAY IT SAFE.

A.) Learn how to administer shots to delay symptoms and save a life.  Sadly unsuccessful in this instance.

B.) Carry an epi pen in your first aid box.

C.)  Fnd out if a doctor is present BEFORE an emergency!

You can read more about food safety practices and tips when CATERSAVVY “Secrets of the Trade Revealed” for launches in August.

Our sympathies go out to the family and friends of young Natalie Giorgi.



Jerri George founder of Catering by George! in 1985, was literally blown west, from So. Florida, by Hurricane Wilma in 2005. Jerri brought over twenty years of culinary expertise and a passion for serving others to Denver area residents, their businesses, charitable and faith-based organizations starting VISION CATERING USA. In an effort to bring you the most trendy and tasteful combination of exceptional food, service and event orchestration that only 28 years of experience can bring to the table...their mission is your 'vision'. Following a near fatal bout with Bacterial Meningitis in 2009, Jerri turned to writing and is publishing her book CATER$AVVY "Secrets of the Trade Revealed" in late summer 2013. She and other caterers from all over the US share secrets of the industry and a how-to approach of opening and operating a catering business. A percentage of book sales will be donated to Meningitis research and awareness.
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