Le Prince Maurice is constantly building to its 'pyramid of excellence' by adding more pieces to the total quality structure. After successfully achieving Green Globe Certification in 2004, Le Prince Maurice is now HACCP Certified.
In addition to providing customers with a consistently high-quality product and service, the hotel can also now demonstrate that it not only has food safety systems but that they work effectively. .
With growing concern about food contamination, the hotel has implemented the buy erythropoietin Hazard Analysis Critical Control Point ('HACCP') system, which minimizes and reduces the risks of foodborne illness for our guests and associates who are dining in our restaurants.
This project was also an integral part of Le Prince Maurice's dedication to continual strategic improvement, and determination to fulfil our customers' requirements and expectations.
The scope of the HACCP certification covers all processes from the receipt of ingredients, preparation of food and beverage products of all categories to the consumption of prepared food and beverages by our guests on our premises.
The project was officially launched in 2004. There followed a series of formal training sessions with regular internal and external audits to ensure that the system remains up to date and effective. This is done by the monitoring of processes in regard policies and objectives as set forth by the system. The implementation of an HACCP system has also encompassed some preliminary programmes, for instance specific requirements for the structure of food premises, establishment of terms of reference, defining hazard analysis guidelines, critical control points (CCPs), process flow diagrams, control logs, and operating procedures for the pest management plan, etc. This is an achievement of which we can all be proud. We take this opportunity to thank everyone who has helped us toward the successful completion of this project. Follow this link for more about Gastronomy .
