Amid extreme weather and other changing market conditions, it can be tempting to favor suppliers that offer ingredients for low prices. But hiring a cheap, potentially unregulated supplier can result in a foodborne illness outbreak due to food that hasn’t been properly harvested, processed, stored and delivered. When vetting potential suppliers, Statefoodsafety.com advises asking for records of regulatory permits, licenses and inspection reports, as well as HACCP or HARPC certifications. Conduct an in-person audit of the supplier to understand its manufacturing practices and ask questions. Finally, consider the promises you make to guests about the food you serve: Do you say you offer sustainably sourced seafood, for example? Make sure that you’re aware of any legal requirements tied to food you serve, and that the supplier meets those requirements.