The latest batch of 50 chefs have completed the course, which encourages them to consider the consequences on individuals of them using too much salt.
They are put through salt tasting exercises and are shown how alternative ingredients and spices, such as lemon juice, can be used to enhance the perception of saltiness.
Jane Ellison, public health minister said: “The World Health Organisation has recognised the UK as among the world leaders in reducing salt in the diet, but we want to go further to help prevent people dying early.
“The support of the industry, like the commitment given here, is a vital part of this.”
The announcement coincides with parent company CH&Co’s commitment to the Government’s 2017 Public Health Out of Home Salt Reduction pledge.
Charlton House, which feeds 60,000 people in the workplace daily, has already removed 986kg of salt from workplace meals since signing up to the original pledge in 2011.
Charlton House has achieved this by promoting decreased salt use in three ways – the salt added in preparation; the salt in products purchased; and in salt availability ‘at the diner’s plate’.
In addition, the contractor is now promoting a range of lower calorie, reduced salt meals thanks to its ‘Under 500 Calories’ competition which saw its chefs designing healthier option recipes for dishes such as shepherd’s pie, chilli con carne and tandoori chicken.
Caroline Fry, CH&Co chief executive (B&I), said: “As one in six meals is now eaten out of the home, caterers play an important role in the health and wellbeing of consumers.
“We are constantly striving for innovative ways to reduce salt in traditionally high sodium foods such as bacon, sausages, soft cheeses, sauces and gravies, but our engagement programmes are a vital addition to contributing to a healthier diet for individuals and for the overall workforce.”