Letters

Confusion as food regulations fall apart

I WAS interested to read Tammy Mariaux's diary ("Cleaning up Our Act", 26 October).

While it is important to distinguish between "accepted good practice" and legal requirements, I feel it is necessary to raise a number of points:

First, there is no legal requirement for a fully documented Hazard Analysis and Critical Control Point approach.

Second, there is no legal requirement to cook meat thoroughly to a temperature of 75ºC.

Third, there is no legal requirement to probe the meat.

Fourth, there is no legal requirement to maintain documentation.

Finally, the legislation says that "the proprietor of a food business shall ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activities".

Consequently, there is no absolute requirement for staff to be trained.

And matters are further confused by the fact that there is no definition in the regulations as to what is a food handler.

TIM KNOWLES

Lecturer in Hotel Management,University of Surrey,

Guildford, Surrey.

The real stuff is not good enough

Graham Adams's letter about the poor quality of hot chocolate (19 October) struck a chord.

Some time ago I was determined to show the world, or at least my own customers, what a truly great drink real hot chocolate could be. I experimented with several different high cocoa fat chocolates and in the end chose Green & Blacks.

Having produced a glorious velvety smooth and luscious drink, I tried it out on my staff. Approval was, to say the least, muted. Oh well, I thought, at the end of the day it's the customer who really counts.

The ideal candidate came in every day and always drank hot chocolate. With trembling hands I presented him with a free cup. He hated it! It was too bitter, not sweet enough and definitely not milky enough. In short it wasn't a patch on Cadbury's instant. I admitted defeat and took the rest of the chocolate home.

I could also tell you about my hunt for the best possible cider and the eleven unsold kegs which eventually went off in my cellar, but that's another story!

GEOFF DISMORR

The Angel Café Bar,

Islington, London N1.

Taking steps to higher standards

I agree with Trevor Forecast's letter (26 October) that kitchen violence will be ended by better training.

Management and skills training for chefs is already a key issue in Grampian. We started the North East of Scotland Chefs' Club three years ago (60 members) in response to concerns expressed by the industry regarding a lack of qualified staff.

Training courses are supported by the local enterprise company and local suppliers. These courses are giving our chefs positive help in how to run their kitchens and handle staff for both small and large establishments.

Training has put Grampian on the map as one of the key areas of excellence.

DOROTHY REOCH

General Manager,

Hospitality Training, Aberdeen.

Other factors in kitchen violence

I have been reading the letters and articles about kitchen violence in the past few weeks and thought the letter from the L'Ortolan kitchen brigade (26 October) was particularly good. But I would like to add a few observations.

First, kitchen violence in one form or another has been happening for years. Has no one seen or heard about it until now?

Second, why is it that the well-known and respected people in the industry are only taking a bigger interest in it since the TV programme The Big Story?

Third, a lot of pressure on top chefs doesn't come from inside, it comes from food critics and guides. One bad review from either can make or break their career or business.

Violence has no place in today's kitchens. I work as a sous in a very good country house hotel which has got a very good team spirit. Voices get raised, but no violence happens and problems get sorted out when they arrive.

Name and address supplied.

Positive changes from CCT

TOM Seery (Letters, 19 October) believes that the problem with Compulsory Competitive Tendering (CCT) is the way local authorities package their contracts, and that contracts should be based on smaller groupings of schools, such as 10 to a group.

If such an idea was implemented, client departments could have to deal with numerous different small contractors (potentially 60 if there are 600 schools). And in reality the private sector would bid for the best contracts and leave the rest to the in-house contractor, who has little choice but to bid on everything.

This would make it difficult to spread overhead costs over an unknown number of contracts. Remember, DSOs do not have the luxury of bidding on other contracts outside their authority, as private contractors do.

Mr Seery states that CCT has largely failed, yet we see more and more school meals contracts being run at lower costs and at no cost in a growing number of authorities. Some people may question the real benefits of reducing costs of contracts and the effect it may or may not be having on the health and dietary habits of pupils, but no one can question the benefits of the modernisation of the school meals service and the positive light in which marketing and customer care are now viewed in most local authorities.

I spoke to a head teacher of a primary school last week, who was praising the work of the kitchen supervisor, who has been at that school seven years. He told me that he has seen a real change over the past two years in how she treats the pupils. "She now treats them like customers," he said. It was music to my ears.

So I think CCT has made a financial and operational difference to school meals and that in-house contractors have had to experience massive changes to the way they think and work. But I doubt if any in-house contractors will have much sympathy for Mr Seery's comments, or for any small or large private contractor.

RICHARD WARE

Head of Catering & House Services,

London Borough of Havering, Hornchurch, Essex.

Canine catering raises the woof

I wish to invite views on the topic of dogs in hotels, and how best to make them (and their owners) more welcome.

Swallow Hotels is considering a "Barkaway" programme in its next Breakaway brochure - complete with different "bark" ratings. You know the kind of thing: suggested walks; de luxe dogs' dinners; discounted grooming; friendliest dog awards; upgrades for pedigree pooches; and "Frequent Fido" loyal guest offers.

There are six million dog-owning households in the UK, and hotels and the travel trade ought surely to be doing more to attract their wagging tails and wallets.

But what do readers think? Are dogs a hotelier's best friend…? Kindly fax on 0191-415 4333, or e-mail info@swallowhotels.com - and win a weekend for two at Crufts for the best reply!

SHEILA SHARP

Acting Marketing Director, Swallow Hotels,

Washington, Tyne & Wear.

No scents in wearing perfume

Recently, on my way through the foyer of a top hotel, I passed an elegantly dressed woman.

Before I was within two yards of her, I was almost overcome by the intensity of her perfume in which she was drenched. I thanked Bacchus that we were not attending the same dinner.

Why is it that so many women and, nowadays, men insensitively smother themselves in such odious and pervasive auras? I suffer from it even more than from passive smoking. Why can't we have "no perfume" areas in good restaurants?

Who will join me in a "Non-scents" campaign? It would have to be an Honour Brigade, as I do not envisage enforcement by sniffer dogs.

FRANK HARRIS-JONES

Cardiff.