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What’s being done to keep your catered food safe
date:Jan 23, 2019
ed just have to go through the whole hygiene process again.

As mistakes can be difficult to avoid, especially during peak periods, several processes have been automated.

For example, every station has a computerised kiosk, a screen that tells the chefs when to prepare a dish, what time it must be ready and the number of pax the event is for, cited Ms Thio.

We used to have log sheets but it was quite messy, she added.

Wed fill in the wrong timing or in the wrong slots (and) the wrong batch

12/25 23:48