Details and logistics matter in tray-return scheme...
THE separation of clean and used forks, spoons, plates and bowls - including the trays used to carry these items - can mean a world of difference in terms of hygiene ("Tray returning: Details that make all the difference" by Madam Lucy Ng; Monday).
I recently attended a company dinner and dance (D&D) at the Resorts World Sentosa (RWS) Compass Ballroom. It was an eye-opener on what constitutes hygienic dining as a best practice.
During the dinner, RWS banquet staff worked in two distinct groups: One group removed used dishes while another group served fresh dishes and plates. There was no mixing of serving staff and no mix-up of clean and dirty dishes, and, hence, no cross-contamination that is so important to avoid in food safety and hygiene.
As my colleagues and I also visited the kitchen as part of our pre-D&D preparations, I can vouch that what we saw in the "cold kitchen" for salads, fruits and confectionery also improved our appetite.
In other words, there was good food hygiene from start to finish.
I know it is hard to do the same in a food court but the essentials remain the same: A tray for fresh food must not be a tray that was soiled some minutes ago.
It takes a lot to ensure that a used tray is cleaned and remains clean until its next use.
Chen Sen Lenn