Food safety well done at Bangkok Intercontinental properties
BANGKOK - A November ceremony at InterContinental Bangkok marked HACCP certification (the Hazard Analysis and Critical Control Point Hazard) of four key IHG properties in Thailand: InterContinental Ba
BANGKOK – A November ceremony at InterContinental Bangkok marked HACCP certification (the Hazard Analysis and Critical Control Point Hazard) of four key IHG properties in Thailand: InterContinental Bangkok, InterContinental Hua Hin Resort, Holiday Inn Bangkok, and Holiday Inn Pattaya that certifies that the Food Safety Management System and found to be in conformance with HACPP where the Scope of Registration is SGS, the leader in standards development. Holiday Inn Pattaya also successfully completed the ISO 22000 audit, which integrated the principles of HACCP system and application steps developed.
Attending the event were the general managers and food and beverage teams of all four hotels, as well as local representatives of systems and services certifier SGS.
Each hotel and IHG are rightly proud of the accomplishment, for few hotels in the industry receive this dual certification. As carried out by SGS – the world’s leading inspection, verification, testing, and certification company – Hazard Analysis and Critical Control Point (HACCP) assessment ensures effective food management systems and, thereby, the safety of all foodstuffs. Indeed organizations that achieve HACCP accreditation must demonstrate food handling and hygiene practices to the very highest standards. ISO 22000, meanwhile, represents the latest standard regarding food safety and hygiene developed by the International Organization for Standardization.
Congratulations go out to all four hotels and their sustained efforts at making sure guests enjoy delicious as well as safe fare. The certifications validate IHG’s commitment to food safety at every stage, from product source to cuisine on the plate. Moreover, an additional benefit of standards compliance is wastage reduction and thus considerable cost saving.
In a phrase – well done!
PHOTO: FRONT (from left): Aek Jeanklun, Chief Steward, InterContinental Bangkok, Holiday Inn Bangkok, Kaniknan Chaiwong, Thanyalak Suebshua, Health and Hygiene Manager, InterContinental Bangkok and Holiday Inn Bangkok, Pattama Yoshimura, General Manager, InterContinental Hua Hin, Hathairat Sirikupphokakorn, Global Key Account Manager, SGS (Thailand) Limited, Rattiyaporn Punriboon , Sales Executive, SGS (Thailand) Limited, Narong Auysawat, Quality & Continuous Improvement Manager, Holiday Inn Pattaya
BACK: (from left): Jason Large, Executive Chef, Holiday Inn Pattaya, Rene Oskam, Executive Chef, InterContinental Hua Hin resort, Luca Besomi, F&B Manager, InterContinental Bangkok and Holiday Inn Bangkok, Kirati Sai-Ngam, General Manager, Holiday Inn Bangkok, Markus Platzer, General Manager, InterContinental Bangkok, Alan Watts, Director of Operations, Thailand, Indo-China & Maldives IHG, Jirote Nakorn, Managing Director SGS (Thailand) Limited, Montree Tangtermsirikul, SSC Division Manager, SGS (Thailand) Limited, Craig Ryan, General Manager, Holiday Inn Pattaya, Chef Leslie Stronach, Executive Chef, InterContinental Bangkok and Holiday Inn Bangkok, Shane Giles, Director of Food & Beverage SE and SW Asia IHG.