Here’s an excerpt from the conversation:
Steven Chia:
You’re a larger caterer, you can automate some of the systems. Some of the smaller caterers may not be doing that; they may manually be doing everything.
Chris Loh:
So that is a major problem when you do not have automation in the system.
Crispina Robert:
So, automation helps, but you still need people, right? Especially when you’re catering to big groups. Do all of them have to go for this food (safety) course, too?
Steven:
They’re supposed to, right? I went for it too. Because I did a (Talking Point) show and I worked at the cai fan (mixed vegetable rice) stall, and just to work for that one day, I had to go for the very basic food safety course … They teach you how to store raw food, how to wash your hands, and how you got to separate the different types of raw and cooked food.
Crispina:
But is it possible that someone is hired to do the back-end stuff, because you can’t see, right, who didn’t go through the food safety course?
Richard Khaw:
Legally, no.
Steven:
But does it happen?
Chris:
… Yes, other caterers may have that practice.
Steven:
So you are saying it does happen, like during festive seasons, when you need extra hands, you just hire whoever is available?
Richard:
