Space shuttle technology to track Sofitel food!
The Sofitel Melbourne is demonstrating a progressive approach to food management, being among the first in the industry to earn the internationally recognised HACCP (Hazard Analysis Critical Control Points) accreditation.
The hotel is the first five-star property in Victoria to achieve HACCP certification.
The HACCP concept originated from space shuttle programs in the 1960s when it was designed to prevent astronauts from becoming ill due to bad food management on their long trips into space.
Now an internationally regarded program, HACCP is the leading food management and track-ability system used worldwide to allow food to be monitored from the time delivery is made to a loading dock through its refrigeration and preparation and onto guests’ tables.
Sofitel Melbourne’s Executive Chef John Savage says the hotel is now leading the way in food excellence for others in the hospitality and accommodation industries by investing in and implementing the cutting edge program.
“HACCP is already huge in Europe and is now growing in Australia and Asia, so we’re proud to be among the first five-star hotels to introduce it in our region,” he says.
“Basically it helps us extend a special reassurance to our guests that we are operating at an International standard and that any problems we may have regarding food in the future can be easily traced back to the source”.
“HACCP allows us to simply, practically and scientifically track our food, which is also great news for our staff as it ensures accountability, effectiveness and better practice at every level of our own food chain.”
Sofitel’s new HACCP system helps staff identify, evaluate, and controls hazards that are significant for food safety, with new compulsory directives including:
** Recording the temperature of the food, packaging, use by date, quality on delivery.
** Checking and recording storage and fridge temperatures twice a day.
With the help of an outside consultant it took two years for John Savage, Sofitel’s Director of Food & Beverage, Filip Tibos and Stewarding Manager Darren Sankaradas to create and set up.
John Alwyn-Jones
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