Arabian Park Hotel has become the first three-star hotel in the Middle East to be ‘Menu-Safe’ HACCP certified, meaning diners can enjoy an unparalleled level of food safety.HACCP (Hazard Analysis and Critical Control Point) is considered the gold standard in the food industry, and means that a certified organisation has taken strict steps to reduce or eliminate food safety hazards.
“I am absolutely delighted with the news of our HACCP certification – another first for Arabian Park Hotel!” said General Manager, Mark Lee.
“This achievement reinforces our objective of being market leaders within the mid-market hotel segment, not only within the UAE, but also within the Middle East. Our Chef de Cuisine Girish Babu and his team have worked extremely hard and I am very proud of their achievements,” added Lee.
“We first started considering HACCP certification during the second half of 2009 and we started to research the most effective way of approaching this project. We met up with the team involved with Menu-Safe soon afterwards realized that working with them would provide us with a very viable option for obtaining certification,” said Girish Babu, Chef de Cuisine of Arabian Park Hotel.
Menu-Safe is a revolutionary food safety management system, and is the only international HACCP system that has been categorically proven to work for the hospitality, catering and food service industries.
The management of Arabian Park Hotel worked closely with the Menu-Safe team in order to obtain the HACCP certification, and the entire process took approximately 10 weeks to complete. During this time the kitchen staff carried out the mandatory training and self audits, and made the necessary changes to their working system in the kitchen. The hotel also conducted weekly training sessions with the kitchen team in order to ensure that all staff were fully briefed and prepared in order to ensure a consistent work environment irrespective of who is on duty.
“It was an absolute pleasure working with Arabian Park and their dedicated kitchen team. They were so enthusiastic, and it was reassuring to meet chefs who appreciated that food safety is a totally integrated part of food production, and not a separate issue,” remarked Dr. Jeremy Taylor, General Manager of TSI Quality Services, the company behind Menu-Safe in the U.A.E.
The Menu-Safe HACCP audit also ensures that the hotel is compliant with all the necessary food safety measures, and that the kitchen team has been fully trained to ensure they are working within the required standards.
“I am extremely proud and happy that Arabian Park Hotel is the first 3-star hotel in the Middle East to be Menu-Safe HACCP certified,” said Babu.
“All of the members of my kitchen team have put in a lot of hard work and training time in order to ensure that we are working within the HACCP approved framework and guidelines. It has also been a very rewarding experience, and the on-site time that the Menu-Safe team spent with us has been instrumental in providing us with the necessary guidance and support required in order successfully implement the HACCP system,” he added.
HACCP is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging and distribution.
Source: news release
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