Bureau of Standards Jamaica and Best Dressed Chicken partner on food safety training
Key Points(5)
- The Bureau of Standards Jamaica (BSJ), through its Quality Institute, has partnered with The Best Dressed Chicken to strengthen food safety practices in Jamaica’s restaurant sector through the inaugural Restaurant Food Safety Excellence programme.
- The one-day training session was held Wednesday, Oct.
- 7, at the BSJ’s Quality Institute Training Room.
- It marked the first collaboration between the Quality Institute and a private-sector stakeholder to deliver targeted food safety training for restaurant workers, supervisors and managers.
- The programme was designed around the day-to-day realities of restaurant operations, with participants challenged to identify risks, solve problems and apply food safety controls to workplace situations.
The Bureau of Standards Jamaica (BSJ), through its Quality Institute, has partnered with The Best Dressed Chicken to strengthen food safety practices in Jamaica’s restaurant sector through the inaugural Restaurant Food Safety Excellence programme.
The one-day training session was held Wednesday, Oct. 7, at the BSJ’s Quality Institute Training Room. It marked the first collaboration between the Quality Institute and a private-sector stakeholder to deliver targeted food safety training for restaurant workers, supervisors and managers.
The programme was designed around the day-to-day realities of restaurant operations, with participants challenged to identify risks, solve problems and apply food safety controls to workplace situations.
The training covered food safety hazards, personal hygiene, cross-contamination, receiving and storage, temperature control, cooking, cooling, service and allergen management through scenarios, demonstrations, discussions and practical activities.
Manager of the Quality Institute Deidre Taylor said the programme reflects the institute’s focus on developing training that responds to the needs of industry.
“Restaurant food safety happens in real kitchens, under real operational pressures, so this programme was designed to go beyond simply knowing the rules. We want participants to be able to identify risks, make informed decisions and apply food safety principles confidently in the situations they encounter every day,” Taylor said.
She said the partnership with The Best Dressed Chicken also helps ensure the training addresses the practical needs of restaurant operators.
“Through this partnership with The Best Dressed Chicken, we are bringing technical expertise and industry experience together to strengthen food safety practices across Jamaica’s restaurant sector,” she added.
Marketing Manager at The Best Dressed Chicken Avadaugn Sinclair said the company saw the initiative as an opportunity to support its restaurant customers in strengthening their operations.
“At The Best Dressed Chicken, we believe that quality and food safety are everyone’s responsibility. Our restaurant customers play an important role in ensuring that the food we provide reaches consumers safely and at its best. By sponsoring their participation in this training, we are helping them strengthen their teams and giving them the tools to deliver an even better experience to their customers,” Sinclair said.
She said food safety practices are important throughout the food chain, including at restaurants.
“Food safety matters at every stage, from farm to table. Restaurants have an important role to play in making sure food is handled safely and served at its best. By strengthening food safety practices across the restaurant sector, we can help protect consumers, reduce waste and build greater confidence in the food we enjoy every day,” Sinclair said.
The BSJ said insights from the inaugural programme will help inform future sessions of Restaurant Food Safety Excellence and other industry-focused initiatives by the Quality Institute.
The institute also plans to continue working with private-sector partners to strengthen food safety practices and help businesses and professionals apply relevant standards and best practices.
