Shangri-La’s Fijian Resort and Spa, has become the first hotel in Fiji to be awarded Hazard Analysis Critical Control Point certification (HACCP). This marks a major milestone for the Resort which introduced the Shangri-La Food Safety Management System (SFSMS) seven years ago.
On confirming the certification to Resort management and staff, independent consultant, Malcolm Graham, commended the Resort for the excellent Food Safety Management System it has in place and highlighted a few best practices as being of higher standards than he has previously seen. Mr Graham said the Resort had one of the best preventive maintenance systems he had seen in quite some time. More than 65 per cent of HACCP compliance relates to preventive maintenance which the Resort’s Engineering Department carries out. Mr Graham is from Australian-based Total Quality Certification Services Ltd (TQCSI).
The HACCP certification guarantees that all food production at the Resort is safe through a number of stringent measures covering the entire process from receiving to food service.
“We are really proud of this achievement as it marks the end of a long journey and the work of so many people here at the Resort. We have put a lot of effort toward this certification and will continue to strive to better our services and continuously improve our food safety management,” said Mr Damian O’Donnell, Resort Resident Manager.
The Resort employs a full time a Hygiene and Sanitation Manager who oversees the food safety system.
Certification for HACCP is carried out triennially and annual audits ensure best practices are adhered to. The annual audits leading up to HACCP certification were carried out by Johnson Diversey Lever Consultants, which undertook gap assessments and SFSMS audits before recommending the Resort for final HACCP certification.
