F5(a). Salt Catering: Training and Kitchen Practice
1 January, 2013
Submitted: 2 April, 2013
We will deliver a training programme aimed at all of our Chefs to educate them in how to reduce salt within their meal by October 2013 and also to provide hints and tips of ways of reducing salt without compromising on taste and quality.
We will create a range of dishes in our recipe bank that are highlighted as Reduced Salt
We will highlight the salt used by each team and set them targets to reduce consumption, introducing prizes for innovation and success by October 2013
We will look to increase the usage of Low Salt options
We will reduce the salt content of our individual sachets – completed 2012