NEWS
2013-02-28
Our hotel has received HACCP Hygiene Certificate Ensure clients to have a safe and pleasant dining environment
The Grand Garden Restaurant & Banquet Hall in our hotel has received the certificate of Hazard Analysis and Critical Control Points from Department of Health, Executive Yuan. We have been recognized to meet a high standard of Food Hygiene to provide a pleasant dining environment for customers.
HACCP is the best solution to control the food safety and is recognized worldwidely. It emphasize that monitoring food safety before consuming is much more effective than examining afterwards. In order to encourage international hotels in Taiwan to join this food hygiene control system, Food and Drug Administration from Department of Health, Executive Yu has entrust Fu Jen Catholic University to host “ Assisting International Hotels to join HACCP Seminar”. In order to ensure the safety in our hotel, we decided to participate the HACCP examination. Because of the guidance from Prof Chiu Chih-Wei from Fu Jen Catholic University, the Grand Garden Restaurant and Banquet Hall in our hotel has passed the examination.
According to the General Manager of our hotel, Mr Chiang Zu Shung, recently there are more and more overseas hotels brand showing in Taiwan, therefore, the hotel industry is quite competitive. Moreover, the raise of raw materials and numerous food safety related news are also noticeable to hotels. Our hotel was reviewed as “five-star hotel” by Tourism Bureau since July 2011. In view of advancing ourselves and providing a better dining environment, we are proud to be the model in the industry who has joined HACCP and received the certificate.
In order to qualify the standard requested by HACCP, we have set our own standard for different operations in the hotel, including hygiene management, production and quality control, stock control, transportation control, examination and gauging, customer feedback control, recycle control, documentary control and staff training. We also make the production flow chart of all kinds of food to facilitate the damage control. We make efforts in damage analysis to decide CCP. According to the outstanding damage points stated by CCP, we establish the control border to monitor all possible factors causing damages, and set up correct solutions to achieve the realization of the damage control of food production.
Receiving the certificate is a result by our colleague’s hard working for 6 months. We thank Sous Chef Chen Ron-Tsan and Manager Wong Loh-Chi, who are both the staff main in charge of the hygiene management in the hotel, and Catering Service Manager Chuan Yueh-Chiao who is helping communicating with different departments. Also, thank to the cooperation from Grand Garden Restaurant Chef Lai Er-Poh and Banquet Chef Yen Yon-Yu, who lead the Chef team to strictly follow the hygiene standard and process before entering the kitchen, from disinfect themselves, personal grooming to the process of preparing food. It is important to implement hygiene management from personal habits to the food preparing process.
In addition, we also thanks the support from engineering department to maintain the kitchen facilities and machine, administration office to manage food purchase, source department to examine food material and manage stock and human resource department to manage Chef’s certificate and staff training. We could not receive the HACCP certificate without everyone’s contribution, and this is to show the spirit of our team work.
