Kowloon Shangri-La, Hong Kong receives Food Safety ISO 22000 Accreditation (China)
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Kowloon Shangri-La, Hong Kong receives Food Safety ISO 22000 Accreditation (China)
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Category: Asia Pacific - China - Exclusive experiences
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This is a press release selected by our editorial committee and published online for free on 2008-12-04
Following the award of Hazard Analysis and Critical Control Point System (HACCP) and Shangri-La Food Safety Management System (SFSMS) accreditations, Kowloon Shangri La, Hong Kong has moved up to the next level. ISO 22000 certification, a food safety management system, was awarded to the hotel by TQCS International (Australia) on 21 November 2008. It is one of only a few Shangri-La properties to receive ISO 22000 accreditation.
“Shangri-La Hotels and Resorts has always taken food safety seriously. The group has had its own SFSMS to ensure quality control and safe dining environments at all its properties since 2001. At Kowloon Shangri-La, we strive to maintain and improve the highest quality of our food and hygiene standards. These standards incorporate comprehensive coverage from ingredients sourcing to materials delivery, food production, food service delivery as well as after-meal follow-up and monitoring in all food service areas including staff restaurant. Our guests and staff members can be assured of a pleasant and safe dining experience with us,” said Mr. Stefan Bollhalder, the hotel’s general manager.
With a global framework of internationally harmonized requirements, ISO 22000 is an international standard that specifies requirements for a food safety management system where an organisation in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
Developed with the participation of food sector experts, ISO 22000 integrates HACCP principles and key standards created by various global food retailer syndicates in a single document. ISO 22000 also extends the approach of the ISO 9001 quality management system standard, which is widely implemented in all sectors but does not itself specifically address food safety. Kowloon Shangri-La has created a series of objectives, which clearly define the requirements of prerequisite standards, emergency preparedness and responses, and continual improvement. Furthermore, the hotel provides interactive communication channels, both internally and externally through the supply chain process areas that were not specifically focused on through the previous HACCP programme.
“I would like to sincerely thank our team members from Food Safety Management System, the trained auditors, Customer Quality Management, Occupational Health and Safety, and Environmental Management Team for their hard work and diligence to get this outstanding achievement,” Mr Bollhalder expressed his heartfelt appreciation.
Kowloon Shangri-La, Hong Kong features seven food and beverage outlets, 24-hour room service, pantries on the two executive floor lounges, 15 function rooms and a staff restaurant serving over 3,000 covers daily.
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