Thursday, October 17

Four Points by Sheraton HACCP certified

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KUCHING: Four Points by Sheraton Kuching restaurant and banquet kitchens are now Hazard Analysis and Critical Control Points (HACCP) certified.

The hotel also had its ‘halal’ certification renewed in line with the new guidelines issued by the Sarawak Islamic Council.

The hotel has implemented a food safety programme whereby the certification process entails audits under stringent conditions by qualified RABQSA (an Australian personnel and training certification body) and registered food safety auditions appointed by Australia-based Environmental Health Consultancy (EHC).

The hotel food safety programme has been verified as complying with the international CODEX principles of HACCP whereby key hygiene controls are applied on all potentially hazardous and low risk foods at all stages of preparation before they are served to guests to ensure food hygiene and safety.

“Our HACCP certification shows our commitment to food hygiene safety. Hotels and restaurants with HACCP certification are safer from those without because of the prevention systems in place,” said Four Points by Sheraton Kuching general manager Paolo Campillo at a press gathering on Friday evening.

He added in the event of a hazard, certified restaurants have a system with which they treat the affected customer and examine the cause of the problem.

This system helps to ensure consistent food quality and prevent re-occurrence of the problem.

“The renewal of our ‘halal’ certificate allows all our Muslim customers to know that food prepared in our kitchens exceeds the requirements of the Sarawak Islamic Council,” said the hotel’s executive chef Liou Chong Yaw.

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.

It is used in the food industry to identify potential food safety hazards so that key actions can be taken to reduce or eliminate the risk of the hazards being realised.

The system is used at all stages of food production and preparation processes including packaging and distribution.

Also present at the press conference were executive secretary Jasmine Chew and food and beverage service manager Huzaimi Abdul Hamid.