Nov
27
2014
Catering for our delegates’ dietary requirements and how to keep the workplace spick-and-span
By Lauren Scally.
Part of my role at the Centre is to prepare and set-up our tasty lunches whilst also maintaining a spotless, secure and danger-free environment for delegates attending training. To ensure our high standards are maintained, I completed a course on Food hygiene in September.
In this article I look at how we meet our delegates’ dietary requirements, the myths of hand washing and share my tips on cleanliness.
Catering for ALL of our delegates
Following on from my training I decided to present a PowerPoint presentation to the Centre team on this subject. The aim of the presentation was to help the team be more aware of the responsibilities we have when providing lunches, especially when catering for delegates who have special dietary requirements. The topics I covered included:
- what is food safety?
- food allergy
- food intolerance
- use by and best before dates
We acknowledge the importance of accommodating clients with special requirements, so we foster an environment where support is given to each individual when identifying and meeting their needs.
We offer alternative food options, such as gluten free snacks and soya milk, to delegates with special dietary requirements. We have found that when these needs are met it leads to satisfaction and inclusiveness, and creates an environment where people feel comfortable. Our support and work adds value to our delegates’ training experience.
If you are attending a course at the Centre and have any special dietary or access requirements please let us know beforehand so we can accommodate your needs.
The myths of hand washing
Microorganisms known as the microscopic germs are spread from person-to-person and by touching everyday surfaces. Enclosed environments like the workplace, where people are interacting in close proximity, are at high risk of spreading germs. We see the method for hand washing posted everywhere, from posters above sinks to public transport billboards.
One thing I learnt on my Food hygiene course is that there are many myths about the correct hand washing regime, such as:
Myth 1 – antibacterial soap provides superior hand washing results compared to normal soaps
Myth 2 – warm or hot water is better for hand washing than cool water
Myth 3 – paper towels perform better than air dryers
Top tips: cleanliness
All you need to help keep clean are these easy to follow tips:
- wash hands frequently and for at least 20 seconds with soap and water, particularly after using the toilet and when preparing food
- keep keyboards and PC cleans
- ensure desk areas are kept clean
- disinfect any surfaces that may have had contact with food or are used regularly
A clean office ensures a clean mind, plenty of motivation and a positive outlook on the day.
We want our delegates to feel satisfied and relaxed with their experience at the Centre and all our efforts contribute to glowing feedback. This also helps us to come up with new ideas to improve the Centre’s facilities. That’s why we believe that meeting needs, being refreshed on food safety and keeping the workplace spick-and-span are so important.
Lauren Scally is the Centre's Team Administrator. She has a wide and varied role that includes providing help and support to the other team members, processing Open Programme bookings, setting up training rooms and helping to keep the Centre looking remarkably spotless.
