FOOD SAFETY TRAINING
"HACCAP"- HAZARD ANALYSIS CRITICAL CONTROL POINTS
Every hotel is committed to deliver HACCP food safety & food hygiene training courses to food & beverage team members. All food & beverage outlets will be covering all disciplines of HACCP food safety and food hygiene. Alternatively, we have designed a completely bespoke course to match our specific needs.
Cases of food poisoning are on the rise, and recent news stories about the failures of hygiene in food & beverage outlets reinforce the importance of a systematic approach to eliminating food safety hazards.
One way to tackle this problem is to introduce a food safety management system based on HACCP principles.
HACCP (Hazard Analysis Critical Control Points) assesses each step in food & beverage productions for potential food safety hazards, and then introduce practices and procedures to eliminate or reduce the risk of these hazards occurring.
HACCP must apply @ any hotel and, as of 1st January 2006, it became mandatory in European Union food handling operations to have a documented system based on HACCP and have staff that have undergone HACCP training.
The wider benefit of adopting HACCP is an improved food safety culture that involves all team members and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of modern management systems @ any Hotel.