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Sofitel Fiji Accredited Highest Accolade On Food Safety Practices and Control

The Sofitel Fiji Resort & Spa has passed the International Hazard Analysis and Critical Control Point (HACCP) Accreditation for the third year in a row. The resort still stands to
14 Dec 2016 13:03
Sofitel Fiji Accredited Highest Accolade On Food Safety Practices and Control
Sofitel Fiji Resort & Spa

The Sofitel Fiji Resort & Spa has passed the International Hazard Analysis and Critical Control Point (HACCP) Accreditation for the third year in a row.

The resort still stands to be the only Fijian resort to have this bestowed upon them.

HACCP is the highest accolade received on food safety practices and control.

Sofitel Fiji kitchen hygienist, Sarifa Bibi, said the resort which initially started the journey in 2013, took the team a full year to fully adapt to the requirements in the kitchen.

She said the main aim of this food safety programme was for food protection, mainly for the guests, staff and visitors to the resort.

“It is a food safety programme and the main aim is for food protection mainly for all our guests, staff and everyone visiting the resort,” Ms Bibi said.

“We started back in 2013 and it took us one full year to fully implement the requirements of hazard into the kitchen, Food and Beverage areas and housekeeping throughout all our departments in the hotel.

“That one year involved implementing, training staff and getting feedback of the external and internal training.”

She added it was a additional advantage for the staff as they had been living their normal daily activities and had to quickly adapt to the change.

“All this while they were living with all their daily activities so it was a big thing for them to change because if we are living in our comfort zone we don’t want to change quickly,” she added.

However, she said the commitment, dedication and sacrifices put into this, was the reason for the HACCP outcome.

She said there was a long process to go through to ensure there was no recorded case of food poisoning.

“For every process, we need to implement control points and these control points need to be monitored so there is no chance of food poisoning at any stage,” she said.

“By the time the guest gets the food, it’s safe for their consumption.”

Edited by: KATHRIN KRISHNA

Feedback: nicolette.chambers@fijisun.com.fj

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