Caterer Middle East - - Feature -

When you’re deal­ing with cater­ing on the scale of Cap­i­tal Hos­pi­tal­ity, you can­not af­ford to take risks with food safety. It’s some­thing Dowse treats as a pri­or­ity.

HSEQ man­ager Roula Abou Sabha leads the team in en­sur­ing that from farm to fork only the high­est stan­dards are kept. All Cap­i­tal Hos­pi­tal­ity food is reg­u­lated and mon­i­tored un­der HACCP food stan­dards and Abu Dhabi govern­ment reg­u­la­tions, in­clud­ing the Bri­tish Stan­dards In­sti­tute – the top gov­ern­ing body when it comes to food safety.

Sabha ful­fils daily in­spec­tions of the Cap­i­tal Hos­pi­tal­ity kitchen sites, mo­ti­vat­ing the team and see­ing where they can im­prove on a day to day ba­sis to make sure stan­dards never slip.

For an event such as For­mula One, even more prepa­ra­tion is re­quired with mul­ti­ple site vis­its in the lead up and a full train­ing scheme for all em­ploy­ees in­volved. By the time the events come round, Sabha will en­sure the team are a well-oiled ma­chine, with noth­ing left to chance.

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