Brookwood Partnership Ltd (The)

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F5(a). Salt Catering: Training and Kitchen Practice

Committed since:

1 January, 2013

Delivery plan:

Submitted: 12 September, 2012

As an independent schools caterer producing over 45,000 fresh meals a day, Brookwood is dedicated to ensuring the children we serve understand and adopt the importance of healthy eating. It is for that very reason we are proud to be working with the Department of Health to further reduce the salt consumption in the schools we serve.TrainingBy summer 2013 and forming part of our training programme, Brookwood will ensure at least one Chef at each Brookwood site has undergone the companys Un-Salted Training. By the beginning of 2014, the aim will be that every chef will undertake this training within two months of starting employment with Brookwood. In larger sites with over 10 team members (discounting cleaning etc) the number of people trained will increase to 2 people to include the Head Chef and one other chef.Part of the training programme will focus on highlighting the concentration levels of salt in products that are sometimes used within cooking. For example, it will be highlighted to chefs that for every tablespoon of Soy Sauce equates to using 2.5 grams of salt or for every slice of bacon used in a dish equates to 0.5 grams of salt.Refresher training will also take place every year so that employees continue to be informed of the latest developments.Kitchen PracticesUnder Brookwoods Eating for Life programme, we already promote our Halt the Salt programme throughout the business and as such no salt is added in the kitchen. Our pledge is to reduce the use of food products with high salt content.In addition, we have also removed salt from being freely available in many dining rooms across our 96 sites. However at the clients request some sites do have salt on view. It is therefore a pledge that over the next 12 months, Brookwood will work with these clients highlighting the issues of consuming too much salt and propose the removal of salt in these dining rooms. By summer 2013, Brookwood aim to have removed salt in an additional 10% of dining rooms where salt remains at the clients request.

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