Shanghai's Pudong Shangri-La has been awarded Hazard Analysis and Critical Control Point System certification, making it the first hotel to receive this certification in mainland China.
HACCP is a food safety system that is one of the most sought-after accreditations in the hospitality and food industries. The HACCP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw materials to the finished product. The methodology is based on seven key principles: hazard analysis, critical control points identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation.
So far, ten Shangri-La hotels worldwide have been HACCP certified, with 32 more hotels anticipated to be awarded the certificate by 2008.
In addition to the existing Shangri-La Food Safety Management System, which was designed according to HACCP principles, a dedicated food hygienist in each Shangri-La hotel oversees implementation of the HACCP through education, training, execution and maintenance of the program.
