Sofitel Fiji Resort & Spa on Denarau Island has
become one of the very first resorts in Fiji to receive HACCP
accreditation and certification.
Sofitel passed the final audits by the Fiji
Governments Ministry of Health after successful implementation of
the stringent food safety system HACCP.
Sofitel Fiji Resort & Sas General Manager Alan
Burrows said, "This has been a huge undertaking and we are very
proud of the entire resort. Achieving HACCP Certification is not
an easy task. I wish to congratulate the project team of working
on this for having developed a high standard system and for making
food safety and HACCP the centre of the attention of all staff
involved in the food production chain."
Hazard Analysis and Critical Control Point
(HACCP), being a detailed system of food safety analysis and
monitoring, it is being broken down in various parts to make it
reliable from the moment food arrives hotel premises, until it is
being served as a ready to consume product. It involves various
departments, including procurement, receiving, kitchen, F&B
service and prioritises receiving with cold storage and
temperature control, labelling with dates and shelf lives,
internal cooking temperature, chilling and reheating hot foods,
and serving.
Accor,
Sofitel,
HACCP,
Chef,
Fiji
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