Global Village is prized for its vibrant pavilions, diversity, hustle and bustle. But its food service part is rarely spoken about. Foodservice hygiene is a sensitive affair. Earlier this month, we spoke to Sutharson Sathaiah, Senior Manager - HSE & Risk, Global Village about this aspect of Global Village.
Considering the changes in consumer lifestyle, what will be the impact on a food business’ cleaning and hygiene operations?
Global Village makes cleanliness a vital part of the guest experience each season. Our commitment to the health and safety of our guests is paramount; we have high standards for sanitation and employ robust cleaning procedures.
Considering the changes in lifestyle driven by the pandemic, we actively monitor public health situations, making critical and timely decisions based on guidance from national and international health agencies.
Firstly, Global Village conducts risk-based audits focusing on the effectiveness of disinfection protocols. Secondly, the authorities’ involvement in communicating the importance of disinfection and sanitising across our facilities is key in enhancing cleaning and hygiene operations. Finally, our onsite teams routinely communicate hygiene regulations and stringent action is taken to prevent negligence.
What are the changes to cleaning protocols that food businesses of the future can implement?
- The training for cleaning and hygiene in food businesses.
Food businesses can take advantage of good hygiene practices and food safety management systems (e.g., HACCP) that have been implemented based on Codex Alimentarius guidelines.
Overall food safety management systems that adapt good hygiene practices and additional food safety measures tailored to the specifics of food operations may include physical separation of activities (zoning), cleaning, sanitation and disinfection of hands, tools, equipment and environment. Training of food workers and other staff regarding the importance of general personal hygiene and personal protective equipment (PPE) instructions depends on their responsibilities in the operation.
Employees in charge of F&B at Global Village have attended workshops by Dubai Municipality that highlighted food hygiene and adequate sanitation procedures. Meanwhile, Safety Week celebrations emphasised ways to improve the effectiveness of cleaning through refresher training for the housekeeping team.
The right tools to use or the amount of time devoted to cleaning can sometimes be overlooked. What is your opinion about this?
Stringent, ongoing cleaning services are necessary to maintain a healthy environment that facilitates a positive and memorable experience for everyone. Defined cycles for frequent cleaning and disinfection of targeted areas, as well as the right tools and chemicals, help to save time and increase the effectiveness of the entire process.
Global Village has published guidelines on PPE to be used in different situations. Equipment must be cleaned with light or medium-level cleaning solution approved by the respective workplace. Municipality-approved disinfectants are recommended for all cleaning and disinfection in food premises at the park.
What is the future of cleaning in food businesses?
The most important component of any guest experience is their health and safety. We have seen a growing awareness of how preventative cleaning practices cleaning can confront the wide range of germs to which parkgoers are exposed. High-quality cleaning programmes also play an important role in restoring people’s confidence in revisiting destinations.
Preventive cleaning processes followed at Global Village ensure these facilities are not only cleaned at the beginning and end of each day, but also throughout the day. The frequency of cleaning will often depend on the number of people using the space or visiting the environment. We use biological products rather than chemicals, as they promote a safer environment, and reduce the risk of long-term illness.