F5(a). Salt Catering: Training and Kitchen Practice
12 March, 2013
Submitted: 15 March, 2013
We recognise that achieving the public health goal of consuming no more than 6g of salt per person per day will necessitate further action across the whole industry, Government, NGOs and individuals.
We will support and enable consumers to reduce their dietary salt intake. We will do this by reducing the amount of salt used in our kitchens by at least 15%, within a specified 2-year period by taking the following actions in respect of:
• kitchen practices;
• salt availability;
• chef training.
Restaurant kitchen practice
We will adopt the following kitchen practices:
• vegetables and boiled starchy carbohydrates such as rice, potatoes and pasta will be cooked without added salt;
• our chefs will be provided with specific ingredient and salt quantities as well as equipment to control salt dosage so that we offer known and consistent salt levels in the foods we prepare.
We will take active steps to encourage behaviour change among consumers to reduce the use of discretionary salt (e.g., by ensuring that salt is made available only at customers’ direct request).
We commit to train all of our chefs/staff on:
• the importance of salt reduction for heart health and for helping consumers meet recommended dietary intakes , ;
• awareness of foods or ingredients (such as stock, soy sauce etc.) which are high in salt or contribute significantly to the intake of salt;
• how to reduce the levels of salt in their dishes/items and encourage changes in consumer palates;
• developing menus which are lower in salt and include lower salt options.