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.