Friday - - In The Uae -

In Jan­uary this year, En­vi­rol launched the best kitchen cam­paign, a mis­sion to ed­u­cate ca­ter­ing staff on the ba­sic prin­ci­ples of kitchen hy­giene and safety in food es­tab­lish­ments re­lated to food dis­posal, says Blue’s cor­po­rate so­cial re­spon­si­bil­ity co­or­di­na­tor Mathilde Allard Khal­ifa. ‘We are vis­it­ing eater­ies – even those not in­cluded in the FOG col­lec­tion plan – and ex­plain­ing to them the ben­e­fits of help­ing the en­vi­ron­ment.’ The cam­paign will run un­til June and is part of Blue’s ini­tia­tive in the Year of Giv­ing (en­dorsed by Dubai Mu­nic­i­pal­ity) to help ed­u­cate eater­ies to adopt best prac­tices in the com­mu­nity for a safer en­vi­ron­ment and health­ier res­i­dents. Around 20 of the ma­jor ho­tel chains in Dubai in­clud­ing Hil­ton, Jumeirah Group and Sher­a­ton have been con­tacted, says Mathilde. ‘We also ed­u­cate the staff on how to op­er­ate and main­tain the grease trap, and how to sep­a­rate pa­per, [cut­lery] and tis­sues, which could block the trap. ‘There will be a series of train­ing ses­sions, af­ter which the hotels will be in­spected and a panel will de­cide on who de­serves to get the best kitchen award.’

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