1 reply to this topic

[Iswarya]

Can any one share your experiences on handling EHS (Environment Health and Safety) and Food Safety operations of a hotel facility in it's pre-opening stage. Within how many months should HACCP Certification be sought, ideally and what could be the steps to implement it? Also please share the lessons learned to help your fellow IFSQN in need!

 

Thanks! :)

[SQFconsultant]

I can only speak of the food safety aspect. We have used SQF as a basis for our work and review building plans in order to ascertain placements of needed items so that the facility is in compliance with general food safety/sanitation needs, capital items, materials for ceilings, walls, flooring, partitions, equipment, etc.  As to HACCP certification that would come later on when the facility gets up and running on a first pilot basis (private basis) and roll-out during that time so that once you open to the public your Food Safety plans have been implemented, any adjustments that are needed have been made, etc. and you are ready to roll with the public.  

 

Years ago we did pre-transfer punch-lists when an existing hotel would want to change flags (brands) - that was fun.

 

I think all new hotels should get GFSI (one of the schemes such as SQF, etc) certified. Given the nature of the facility, in effect most food operations in hotels operate like mini food factories and a GFSI certification would speak volumes to the public - as long as the public is educated as to what a GFSI certification entails.