Hotels must 'embrace' HACCP standards

Swiss hospitality group Mövenpick Hotels and Resorts has been awarded the Hazard Analysis and Critical Control Point (HACCP) certificate for seven of its Middle East hotels.

Mövenpick hotels in Dubai, Bahrain, Qatar, Kuwait, Saudi Arabia and Lebanon achieved HACCP certification — an internationally-recognised standard in food safety and hygiene —  with other properties around the region to follow later this year, according to the group’s vice president culinary for the Middle East and Asia, Peter Drescher.

“Some properties are undergoing renovations, so they will be ready to get certified later in 2009. Then we have the new hotels coming up which will be certified with the opening,” he explained.

“But all the processes are in place at operational properties, so they they’re practising HACCP standards already.”

Drescher said the region’s governments were to be applauded for the “huge inroads” they had made in improving health and safety standards across the F&B market.

“For example there has been a huge drive across the UAE to make sure people have safe food to eat and food professionals practise safe handling, which I think is great,” he continued.

“And with bird flu and all these things that crop up, we have to be extra-careful; the hospitality industry needs to embrace these standards.”

Drescher said he believed HACCP standards were vital to the industry, as they taught staff “the importance of safe food handling and that it should be an ongoing process, with strict guidelines and controls”.

“With this certification in place it means that we can identify any breakages in the HACCP chain through the strict record keeping and documentation,” he noted.

“The circle begins with the supplier, who must ensure the items are stored and delivered at precisely the right temperature, whether they are fresh or frozen goods.

“From here the procedure for the hotels involves the correct handling and storage as well as preparation of the foodstuffs; it’s all very controlled.

“Of course the real job starts after the certification, because properties have to maintain that and get recertified every year,” Drescher added.

“That’s the proof of the pudding — otherwise they risk losing their status.”