n an effort to enhance food safety across the island, a specialized training session was held for Chinese restaurant owners and their staff, facilitated by the Central Board of Health (CBH) this past Sunday.

This initiative addressed the unique needs of the Mandarin-speaking community, allowing them to engage fully in the training.

Deputy Chief Health Inspector Daryl Spencer emphasized the importance of inclusivity in food safety education. He noted that previous training programs often excluded non-English speaking individuals, highlighting a significant gap in the outreach efforts.

With the assistance of Stanley Yang from Stanley’s Home Kitchen, who facilitated connections within the local Chinese community, the training featured a professional Mandarin translator.

This collaboration was vital to ensure that participants could grasp the key concepts of food safety without language barriers.

Around 45 individuals participated in the session, which covered the “Five Keys to Safe Food.” Participants learned crucial practices such as maintaining cleanliness, ensuring proper food separation, cooking food adequately, and using safe water and raw ingredients.